Instant Pot Essentials: Carla Makes Coq au Vin

Yo boss.

Yo

I only saw one package of shiitakes.

I'll get them for you.

Oh, Andy has them.

For you guys.

No, you can't take my produce!

Here, you can have the button mushrooms.

Thank you.

Sneaky, sneaky, sneaky.

(happy music)

Hey guys, I am about to make Cog Au Vin.

I'm gonna use a pressure cooker.

The goal is to take a classic recipe

and turn into something that happens in one hour

instead of four hours plus two days.

So the first step in this recipe is marinating the chicken

and you have a choice this one was set up for me yesterday

so it's the chicken already seasoned with salt and pepper

and it's in the wine,

but this recipe is also designed

so that you can start marinating it when you start your prep

and it's still really really good.

(drum music)

I kind of, I didn't kind of,

I designed, I really did,

intentionally designed this recipe

to see if I could start the marinade, make all the veg,

and then just go straight into using the chicken.

It's about 45 minutes that it sits in the wine.

The contents are under pressure

and I think when that happens

it does force that marinade into the protein

in a way that maybe takes advantage of the fact

that it doesn't have the longest marinading.

I don't know?

Just a theory.

A lot of cooking is just, you know?

Making stuff up.

Right Andy?

Yes.

Yes, see?

Half of the thyme.

And it cooks in a quarter of the time.

(laughs)

While he laughed, she laughed at me laughing

which is different than laughing at my joke,

but it's totally fine.

I'm doing this in here

'cause it doesn't dirty your cutting board.

It's also coq au vin using white wine.

I think you could drink a glass and a half

and then put the rest of the bottle in with the chicken.

That's gonna hang out.

(happy music)

So, I am doing all of my browning in that pan

because a few things.

It's gonna give me more control

and it's gonna give me better browning.

You could do it in the Instant Pot insert.

Couple of reasons why I don't like that,

this is a really small diameter.

It's also really deep.

I'm not the tallest person in the world

so for me to be sautéeing something down there

on a really small circle is just doesn't feel right.

The other thing, this surface it's not completely flat.

It's a little bit curved going up this way.

Imagining that water is your cooking fat or it's the surface

you can see that it's like a hill

and it's higher in the middle which means

that this area in the middle is gonna be scorching

because that's also where the heat element is.

Is right in the middle of the pot.

It's gonna scorch and it's not gonna be fun

and then you're gonna have black bits in your pot

and then those black bits

are gonna get mixed into your sauce

and then your sauce is gonna taste burnt

and then you're gonna leave terrible reviews.

I'm using just thick cut bacon

and I'm gonna cut this first and get it into the pan

and while it's cooking I'm gonna do the other prep.

So I'm putting this on a cold pan on purpose

so that it'll gently come up to temperature

and start rendering.

If you put bacon into a hot pan it seizes up.

It starts to brown

and the fat never really releases from the slices of bacon.

So during that time I'm gonna do the next item

that's gonna go into the pan.

So I'm just working in order of the recipe

which is the shiitakes.

Save your stems for stock.

Mushroom stems are one of the like,

best things to put into a vegetable stock or beef stock.

Part of what's happening here from the very beginning

is this browning on the bottom of the pan.

That's flavor and I want to keep building that

through every step of the browning

because this is also the basis of the sauce.

This is really close to being done.

I'm gonna take that off now.

So I'm using a slotted spoon

because I wanna reserve all of that bacon fat.

Alright so now the mushrooms are going in here.

It looks like a lot of fat and it is.

Mushrooms absorb.

They're like little tiny sponges.

I'm just gonna let 'em absorb that fat

and while they're doing their thing

I'll get the next ingredient ready

which is shallots and carrots, right?

The carrots are gonna get

super, super, super, super, super tender.

Because of that I wanna keep them in pretty big pieces.

And if you can't find shallots

or you have an onion that you wanna use up,

I would just quarter it and keep some of the root intact.

Classically it's made with pearl onions.

Mushrooms got really quiet.

So just looking for light browning.

(pepper grinding)

So I'm going back in that pan.

Which is still warm.

As soon as the butter is foaming,

I'm gonna add the chicken skin side down

and I'm just gonna kinda

like yin and yang them.

Oh my god, twins.

(laughs)

Full twins.

Coarsely chopping parsley.

This is for later.

Goes into the sauce

and I'm gonna make the beurre manié

which is,

a French word

that basically just means mashed butter.

So I'm doing this manually.

You could use a fork.

You want it completely combined.

One thing I do like to do when I'm sautéeing chicken

or anything really where there's a good amount of fat

coming off of things is occasionally lift it up.

Make sure that the fat can flow back underneath

that it's not getting a dry spot or scorching the pan.

So that's all of the mushrooms

and I'm just eyeballing half of the bacon

and saving some bacon for sprinkling over at the end.

Always makes people happy

when you put the dish down in front of them

and there's visual bacon right there.

So when these are nice and golden brown,

let's take a look.

I'm just gonna turn them on the second side.

Really just to sear the second side,

I'm not looking for them to get super brown.

So I wanna save about a tablespoon

of this

delicious

bacon chicken butter fat

for cooking the carrots and the shallots.

And again I'm not looking for a ton of color on these,

but just giving 'em a head start.

And when the,

garlic looks,

like it's taking on a tiny bit of color

and softening just coming out of the raw stage,

it's done and in the meantime

I'm gonna layer the chicken into the pot.

It's not all gonna fit in one layer

and that's completely fine

and then any accumulated juices from,

the chicken resting while you finish up your vegetables,

add to the pot.

(delightful music)

In a classic recipe, this would be brandy

and you would flambe it.

I thought that the dish because of how rich it is,

how much fat is in it,

the dark meat and chicken

that it would benefit from a little bit of acidity

and so instead of the brandy,

the stage where you deglaze the pan with brandy

and set it on fire

I opted for white wine vinegar instead

and I want this to cook,

until it's almost dry and syrupy,

but not completely dry and I'm adding the marinade.

Just sort of eyeball where you are when you start,

and you're gonna go by half.

I hate waiting for things.

Alright so all in all,

that takes about five or six minutes.

You can see where it's come down below the line

where it started and just by eyeballing it,

everything goes in together.

(happy music)

I'm gonna do pressure cook, select-a-roony.

For time,

15 minutes.

Pressure high, which is what I want.

Delay is off because I want to get going right away.

Keep warm, I'm also gonna choose off for that.

And,

presto bango, pre-heating.

And now it's gonna take about 10 minutes

for the pressure cooker itself to achieve pressure

and then it's 15 minutes

plus a little time for natural release.

The most important thing that I can do right now

is keep this bacon away from people

who are gonna show up and try to eat all of it.

Put it under a thing,

label it fish bones.

She beeped, 15 minutes

now I'm gonna set a timer for 10 minutes without releasing

the steam for this last little bit of cook time.

Hey Siri, set timer for 10 minutes.

[Siri] Roger that.

T-minus 10 minutes and counting.

He said, roger that.

He's Australian.

So what's happening in the pot now

is that it's not under high pressure anymore

and the temperature is gradually coming down,

but if you were to look inside this pot right now

the brazing liquid and that sauce would

totally still be boiling pretty actively.

So by letting the pressure release naturally you're kind of,

it's still cooking.

Everything in here is still cooking.

(timer rings)

Alright so we did our 10 minutes natural release,

fully natural

and now I'm gonna.

(sizzles)

That's the thing not to do.

Don't put your hand near the

spouty spout spout.

Which I did, but I'm fine don't worry.

So the last step,

is just to thicken

and finish the sauce with a little butter.

I'm gonna turn it back on.

Get it over to sauté on high

because I want this liquid at a simmer

when I add the beurre manié

which is that butter and flour mixture that I made before

and I need there to be boiling liquid

for it to thicken properly

and you can see that the color of the sauce right away

just becomes enriched

and it doesn't look like broth anymore.

It actually looks like a pan sauce

and I'm gonna add that parsley that I held back to.

Look we're at a rolling boil.

Why does this still say pre-heating?

See I think it thought that it had to get to temperature,

but it didn't.

That's why I don't brown things in the instant pot

because that sauté setting is so high

and you can't really control it.

I think more people would make

Coq Au Vin if it took 15 minutes.

I mean, bacon waterfall.

This is like a classic dish

and it's a great dish for a reason,

but people think it's really hard and it takes forever.

So, make more Coq Au Vin people.

This is for you.