Instant Pot Coq au Vin Rosé

From Melissa Clark's Dinner in an Instant, an easy coq au vin recipe for the instant pot.

Ingredients

• 3-4 pounds chicken legs (drumsticks and thighs)
• 2 1/4 teaspoons Kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 1/2 cups dry rosé wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Extra-virgin olive oil, as needed
• 5 ounces of pancetta or bacon, diced into 1/4-inch pieces
• 3 large shallots, diced
• 1 large carrot, diced
• 8 ounces cremini or white button mushrooms, halved if large, sliced (about 4 cups)
• 2 garlic cloves, grated on a Microplane or minced
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon brandy
• 1 tablespoon unsalted butter
• 8 ounces pearl onions (I buy the already peeled, frozen ones and thaw before using)
• Pinch of sugar
• Chopped fresh parsley, for serving

Instructions

1. Season the chicken with 2 teaspoons of salt and pepper.  In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and let sit while you prepare the pancetta.
2. Using the sauté function, drizzle a little oil in the pressure cooker and spread the pancetta in an even layer. Cook, stirring often, until the meat is golden and crispty, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate (leave the rendered fat in the pot).
3. Next, remove the chicken legs from the wine, reserving the marinade, and pat them dry. Add the chicken to the pot in a single layer (do this in batches if necessary) and cook until well browned, about 5 minutes per side, adding more oil to the pot if needed.  You can also brown the meat on the stovetop in a large sauté pan. Transfer the chicken to a plate as they brown.
4. Add the shallots, carrot, half the mushrooms and 1/4 teaspoon salt to the pot and cook, stirring often, until the vegetables are lightly browned, about 5 minutes.
5. Stir in the garlic and cook for 1 minute. Then stir in the flour and cook for another minute. Add the brandy and the reserved marinade, bring to a boil, until the liquid has reduced by half (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam on the surface.
6. Add the chicken, and juices, and half the pre-cooked pancetta.
7. Cover and cook on high pressure for 13 minutes.  Then release the pressure manually.
8. Meanwhile, melt the butter and 2 tablespoons olive oil in a skillet over medium high heat. Add the pearl onions, sugar, and salt, to taste. Cover the skillet, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
9. Uncover and push the onions to the side. Add the remaining mushrooms and raise the heat to medium high. Cook, uncovered, stirring the mushrooms frequently and gently tossing the onons occasionally, until everything is browned, 5-8 minutes.
10. When the chicken is done, use a slotted spoon to transfer to a plate and set aside. Using the sauté function, simmer the liquid in the pressure cooker until the sauce thickens to the desired texture, 8 to 10 minutes.  Taste and add salt and pepper if needed.
11. To serve, return the chicken to the pressure cooker to reheat in the sauce, adding the pearl onions, mushrooms, and remaining pancetta. Baste with the wine sauce, sprinkle with parsley, and serve.

via Growing up Cali