Coq au Vin

Meats & PoultryPressure Cooker
Written By Jo Thoburn

8 ounces Pancetta
24 pearl onions
2 large carrots sliced 1/2 inch on the diagonal
6 pastured boneless chicken thighs
2 cups whole button mushrooms
4 cloves garlic minced
2 cups red burgundy wine
1/2 cup chicken broth
3 tablespoons tomato paste
4 sprigs fresh thyme
1 tablespoon arrowroot powder with 2 tablespoons cold water
Salt & pepper to taste


Saute the pancetta in the pressure cooker for five minutes.


Add onions, carrots, mushrooms, garlic, wine, broth, tomato paste, chicken and thyme. Stir. Cook on high pressure for 10 minutes and natural release for 10 minutes.


Release pressure. Stir in arrowroot starch. Salt and pepper to taste. Best served over parsley rice.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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