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Nutrition Facts
Serving Size 394 g
(Approx. 4 Servings)
Amount Per Serving
Calories 520 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 440 mg 18%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 45 g
Vitamin A 60% • Iron 15%
Vitamin C 10% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Coq au Vin

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) H-E-B Pitmaster Bacon, diced small or cut into lardons
6 sprigs of fresh thyme
2 Lb bone in chicken thighs, approximately 4 thighs
3 Tbsp unsalted butter
1 cup(s) white onions, diced
1/2 cup(s) celery, diced
1/2 cup(s) carrots, diced
6 cloves of garlic, minced
1/4 cup(s) all purpose flour, plus 1 tbsp
2 Tbsp sherry vinegar
2 cup(s) red wine, preferably a red blend or syrah
3/4 cup(s) chicken stock
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Instructions

1
Set Instant Pot to highest sauté setting, add bacon and thyme and sauté until bacon is just starting to crisp.
2
Season chicken liberally on both sides with salt and pepper.
3
Once bacon is crisp, remove bacon bits and thyme from pot and add chicken skin-side down.
4
Sauté until skin gets crispy, approximately 8 to 12 minutes, before flipping and cooking an additional 4 to 6 minutes.
5
Remove chicken to same bowl as bacon and thyme, add butter, onions, celery, carrots and garlic. Stir fry 5 to 6 minutes.
6
Sprinkle flour over vegetables and continue to cook until flour starts to stick to bottom of pot a little. Add sherry vinegar, wine and stock, then whisk to scrape up all browned bits.
7
Return bacon, thyme and chicken to pot and stir to cover chicken with wine mixture. Change Instant Pot to meat/stew setting for 40 minutes.
8
Secure top of pot and follow directions on how to properly seal and release Instant Pot.
9
Once chicken is finished cooking, season to taste as needed and serve over mashed potatoes or buttered noodles.
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