In December, I posted some photos of meals and promised to post the recipes. I owe you one more so I'm making good on my promise. This recipe is super yummy, of course, because there’s bacon in it. However, I can’t eat it right now because it calls for a little red wine. I’m on the wagon until I complete the Whole 30. (It’s Day 14 – in case you were wondering.) This is another recipe from Everyday Paleo. I feel like a schmo posting two Everyday Paleo recipes in a row, but I really want to share this with you.
Pressure Cooker Coq au Vin
12 oz bacon, cut into lardons
1 red or yellow onion, chopped
4 garlic cloves, minced
2 cups crimini mushrooms, sliced
2 lbs chicken breast, cut in half lengthwise
2 tablespoons grass fed butter, ghee or olive oil
½ cup dry red wine
1 cup chicken broth
1 bay leaf
½ t black pepper
½ t poultry seasoning
Brown the lardons in your pressure cooker. Add the mushrooms and onions and sauté for about 5 minutes. Add the garlic and sauté 1 minute more. Remove the bacon mixture from the pressure cooker, leaving some of the grease.
Over medium high heat, sear the chicken breasts for 1-2 minutes per side or until golden brown but not cooked through! Remove the chicken and set aside.
To make your sauce, add the butter or olive oil to the pressure cooker along with the wine. Bring the mixture to a boil and whisk together. Add the chicken broth, bay leaf, poultry seasoning and black pepper and simmer together for another 3-5 minutes. Pour back into the sauce the bacon mixture and mix well.
Add the chicken back to the pressure cooker, nestling it into the sauce. Lock the lid on the pressure cooker. Bring to pressure over medium high heat. Then turn the heat down as low as possible while still maintaining pressure. Cook at pressure for 6 minutes. Release the pressure as described here.
Confessions: I have never used mushrooms because I’m the only one around here who really likes them. Also, the original recipe calls for pearl onions. Pearl onions and ketchup are about the only foods that I don’t like. Thus, I just use a real onion.
I like to serve this over roasted spaghetti squash. One more thing, once I threw in a bunch of chopped kale under the chicken. That worked really well and it was nutritiously delicious!
Wait - there's another thing. If you don’t have a pressure cooker, you can make this dish in a Dutch oven. At the end, cover and simmer for about 20 minutes.
Recipe from Everyday Paleo
