Instapot Coq au Vin
Serves 4 // 912 calories, 67g fat, 67g protein, 6g net carbs
2 teaspoons extra virgin olive oil
2 strips thick-cut bacon, diced
3 pounds chicken thighs (about 8), bone-in, with skin
1/2 teaspoon sea salt
A few grinds of black pepper
1/2 cup Kirkland Signature Cabernet Sauvignon wine
1/2 cup Kirkland organic chicken broth
3 teaspoons dried onion flakes
2 teaspoons tomato paste
2 medium carrots, cut diagonally into 2-inch pieces
1 pound baby bella mushrooms, halved
4 cloves garlic, chopped
2 bay leaves
1 teaspoon dried thyme
2/3 teaspoon glucomannan, to thicken sauce
4 teaspoons Kerrygold butter, softened
Prep all the ingredients.
In a large skillet, heat the olive oil and cook the bacon until just crisp. Remove and drain on paper towels.
Pat chicken dry, season with salt and pepper, and brown both sides in the bacon drippings, about 6-7 minutes. Set aside.
Combine red wine, chicken broth, onion flakes, and tomato paste in skillet. Cook for a minute or two, scraping up any browned bits.
Add chicken to the InstaPot, tucking in cooked bacon, carrots, mushrooms, garlic, bay leaf, and thyme, then pouring the wine-broth mixture over everything. Secure the lid, make sure the steam release vent is in the sealing position, and set to high for 20 minutes. When the time is up, do a quick release with a wooden spoon by carefully moving the steam release vent to the venting portion.
With a slotted spoon, remove the chicken and vegetables to a bowl, and keep warm.
Select the sauté function on the InstaPot and add the glucomannan and butter, whisking vigorously to combine. Taste and season with salt and pepper, if needed.
Pour the sauce over the chicken and vegetables and serve.
Wonderful with whipped or rich mashed cauliflower.