Coq au Vin

Meats & PoultryPressure Cooker
Written By Jo A. S. 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 A. S. Thoburn

Jo A. S. Thoburn is an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.

https://www.creating-scholars.com
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