Quick Coq Au Vin Wolfgang Puck Pressure Cooker

There are some dishes that, no matter how many times I cook them, always evoke a sense of cozy satisfaction. Coq au Vin is one of those culinary anchors for me. I remember the first time I attempted the traditional, slow-simmered version, the kitchen filled with the most intoxicating aroma of red wine, chicken, and herbs, a patient labor of love that spanned hours. But life, as it does, often calls for a quicker route to deliciousness. My introduction to the Wolfgang Puck pressure cooker version of this classic was a revelation – it proved that you didn’t need to sacrifice depth of flavor for speed. This recipe, born from that very realization, is now a cherished staple, transforming a weekend indulgence into a weeknight possibility.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes (plus time to come to pressure and release)
• Total Time: 55 minutes
• Servings: 4-6
• Yield: N/A (This recipe makes a main course)
• Dietary Type: Standard (Can be adapted with gluten-free flour)

Ingredients

Here’s what you’ll need to bring this Speedy Coq au Vin to life:

• 1 whole chicken, cut up (about 3-4 pounds, or 2 pounds skinless, boneless chicken breasts can be substituted)
• 1 large onion, diced
• 8 ounces white button mushrooms, cleaned and sliced
• 1 cup dry red wine, such as Cabernet Sauvignon or Pinot Noir
• 28 ounces beef stock
• 2 bay leaves
• 6 ounces egg noodles, extra wide, uncooked
• 2 tablespoons flour (all-purpose)
• 1/2 cup water
• Salt and pepper, to taste
• 1/2 – 1 teaspoon Worcestershire sauce, to taste
• 1/2 cup flour, seasoned, for dredging (combine 1/2 cup all-purpose flour with a pinch of salt and pepper)
• 2-3 tablespoons vegetable oil, for sautéing

Equipment Needed

• Wolfgang Puck Electronic Pressure Cooker (or similar brand)
• Large bowl (for dredging chicken)
• Small bowl (for flour and water mixture)
• Serving spoon
• Tongs

Instructions

Let’s get cooking! This recipe leverages the magic of the pressure cooker to achieve tender chicken and a rich sauce in a fraction of the traditional time.

1. Begin by preparing the chicken. Place the seasoned flour in a large bowl. Add the chicken pieces and toss until evenly coated. Set aside any excess seasoned flour.
2. Heat your empty pressure cooker on the sauté setting. Once it’s hot, add the vegetable oil.
3. When the oil is shimmering and hot, carefully add the floured chicken pieces. Brown the chicken on all sides until golden. This step is crucial for developing flavor and color. Once browned, remove the chicken from the cooker and set it aside, reserving any drippings in the pot.
4. Add the diced onion to the hot cooker with the reserved drippings. Sauté the onions until they begin to caramelize, deepening their sweetness. Remove the caramelized onions and set them aside with the chicken.
5. Now, add the sliced mushrooms to the cooker. Sauté them until they release all their liquid and that liquid completely evaporates. This process concentrates their earthy flavor.
6. Unplug the pressure cooker to allow it to cool slightly for a few minutes. This is a safety measure before adding liquids under pressure.
7. Carefully pour in the dry red wine and beef stock into the cooker. Add the bay leaves.
8. Place the cover on the pressure cooker according to your manufacturer’s instructions. Ensure it is sealed properly for pressure cooking.
9. Plug the cooker back in and select the “Stew” function. Set the cooking time for 20 minutes. The cooker will then begin to build pressure.
10. Once the 20 minutes of cooking time are complete, unplug the cooker. Follow your specific instruction manual for the proper method of cooling and releasing the pressure. This is a critical safety step, so always adhere to your appliance’s guidelines.
11. Carefully open the cooker lid once all pressure has been released. Remove the cooked chicken from the pot and set it aside.
12. Plug the pressure cooker back in and select the “Stew” function again. Place the glass cover on the cooker (if your model has one for this setting, otherwise proceed as instructed for simmering). Bring the broth and remaining vegetables to a boil.
13. Once boiling, remove the glass cover. Add the uncooked egg noodles directly to the simmering broth and cook, uncovered, until they are tender, stirring often to prevent sticking.
14. While the noodles are cooking, prepare the thickening slurry. In a small bowl, whisk together the 2 tablespoons of flour with approximately 1/2 cup of water until completely smooth and no lumps remain.
15. Gradually add this flour and water mixture to the simmering broth in the cooker, stirring well. Continue to cook, stirring constantly but gently, until the sauce thickens to your desired consistency.
16. Season the sauce with salt and pepper to taste. Stir in the Worcestershire sauce, starting with 1/2 teaspoon and adding more if desired for an extra layer of savory depth.
17. Gently return the reserved cooked chicken pieces to the cooker. Allow them to heat through for about 2 to 3 minutes, uncovered.
18. Serve your Quick Coq au Vin immediately.

Expert Tips & Tricks

• Browning is Key: Don’t rush the browning of the chicken and onions. This caramelization is where a significant portion of the dish’s rich flavor comes from.
• Mushroom Magic: Sautéing the mushrooms until their liquid evaporates concentrates their earthy, umami notes, preventing a watery sauce.
• Wine Choice: While a robust Cabernet Sauvignon or a flavorful Pinot Noir are excellent choices, feel free to experiment with other dry red wines you enjoy drinking. The wine truly infuses the dish.
• Noodle Timing: Add the noodles during the second cooking phase, uncovered. This allows them to absorb the delicious sauce as they cook, ensuring they are perfectly tender and flavorful.
• Thickening Savvy: Whisking the flour and water thoroughly creates a smooth slurry, preventing lumps in your sauce. If you prefer a thicker sauce, you can always make a little more slurry and add it in batches until you reach your desired consistency.
• Worcestershire Watch: The Worcestershire sauce adds a subtle, savory complexity. Start with the lower amount and taste before adding more, as its intensity can vary.

Serving & Storage Suggestions

This Quick Coq Au Vin is a hearty and satisfying main course. It’s traditionally served with crusty bread to sop up every last drop of the luscious sauce, or alongside creamy mashed potatoes or buttered noodles.

Serving: Ladle generous portions into shallow bowls, ensuring each serving gets a good amount of chicken, mushrooms, and noodles, all bathed in the rich, savory sauce. A sprinkle of fresh parsley can add a bright, fresh finish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. Be mindful not to overcook the noodles during reheating, as they can become mushy. This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

This is an approximate nutritional breakdown for a serving, assuming 6 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	1108.8 kcal	N/A
Calories from Fat	562 kcal	N/A
Total Fat	62.5 g	96%
Saturated Fat	16.8 g	84%
Cholesterol	279.7 mg	93%
Sodium	989.2 mg	41%
Total Carbohydrate	52.5 g	17%
Dietary Fiber	3.1 g	12%
Sugars	4 g	16%
Protein	69.8 g	139%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, use a gluten-free all-purpose flour blend for dredging the chicken and for the thickening slurry. Ensure your Worcestershire sauce is also gluten-free.
• Chicken Breast Variation: As mentioned, skinless, boneless chicken breasts can be used. They will cook more quickly, so you may wish to reduce the initial pressure cooking time slightly to prevent them from becoming dry.
• Vegetable Medley: Feel free to add other hearty vegetables like diced carrots or celery along with the onions for an extra boost of flavor and nutrition.
• Herbal Notes: While bay leaves are classic, consider adding a sprig of fresh thyme or rosemary during the pressure cooking phase for an added aromatic dimension.

FAQs

Q: Can I use a different type of pressure cooker for this recipe?
A: Absolutely! This recipe is designed for an electronic pressure cooker but should adapt well to other brands, including stovetop models. Always refer to your specific manufacturer’s instructions for cooking times and pressure release procedures.

Q: My sauce isn’t thickening enough, what should I do?
A: You can create an additional slurry using 1 tablespoon of flour and 1/4 cup of water, whisked smooth, and gradually add it to the simmering sauce while stirring constantly until it reaches your desired thickness.

Q: Can I omit the wine?
A: While the wine is key to the traditional flavor profile of Coq au Vin, you can omit it and increase the beef stock by 1 cup if you prefer. The sauce will still be delicious, though it will lack the depth the wine provides.

Q: How do I ensure the chicken is cooked through after pressure cooking?
A: The pressure cooking method ensures the chicken is cooked. When returning it to the pot to heat through, it will be fully tender and moist. If you are concerned, you can always check the internal temperature, which should be 165°F (74°C).

Q: What kind of mushrooms are best for this recipe?
A: White button mushrooms are readily available and work perfectly. Cremini mushrooms (baby bellas) would also be an excellent choice, offering a slightly deeper flavor.

Final Thoughts

This Speedy Coq Au Vin is a testament to how modern cooking appliances can honor classic flavors without demanding hours of kitchen time. It’s a dish that brings elegance and comfort to your table, proving that delicious French-inspired cuisine can indeed be quick and accessible. I encourage you to try this recipe, perhaps on a weeknight when you’re craving something special, or even on a weekend when you want to enjoy a satisfying meal with minimal fuss. Pour yourself a glass of that red wine you used in the recipe, sit back, and savor the incredible depth of flavor you’ve achieved in under an hour. Bon appétit!