Coq Au Vin

• 2 tbsp extra virgin olive oil
• 200 g speck or pancetta, cut into lardons
• 300g button mushrooms
• 4 French shallots, peeled and left whole
• 2 x 5 cm pieces of celery
• 1 carrot, cut into 4
• 4 cloves garlic
• 15g butter
• 4 chicken drumsticks
• 4 chicken thigh cutlets
• 2 tbsp plain flour, for dusting
• 1 tbsp tomato paste
• 1 bouquet garni (1 bay leaf, 3 thyme, sprigs and 3 parsley sprigs tied together with kitchen string)
• 600 ml red wine (I use cabernet sauvignon)
• 200 ml chicken stock
• Salt and pepper
• Potato puree, to serve

#pressurecooker #julyinfrance #weeknightdinner

1. Set the Cook4me Touch to ‘Stir fry’ mode. 2. Season with chicken salt and pepper and then dust with flour. Add the oil and butter to the bowl and brown the chicken pieces all over. This will need to be done in two batches. Remove. 3. Add the speck and mushrooms and fry until golden. Add the shallots, celery, carrot and garlic and fry for a further 3-4 minutes. 4. Mix in the tomato paste and bouquet garnis. Add the red wine and bring to the boil and reduce by a third. Add the stock and return chicken pieces. Lock the lid and pressure cook for 30 minutes. 5. Use a slotted spoon to remove the chicken and vegetables and arrange on a platter. Set Cook4me to ‘Stir fry’ mode again and allow the sauce to bubble to reduce a little more to thicken. 6. Pour sauce over the chicken. Sprinkle over parsley and serve with lashing of potato puree.