Coq Au Vin, Chicken Paprikash | Oster Oster Digital Pressure Cooker

Coq Au Vin

2-3 pounds chicken parts

2-3 cups red wine

8 strips bacon, cut into ½ inch strips

4 sprigs thyme

4 garlic cloves, peeled and sliced thin

2 cups quartered button mushrooms

2 cups thinly sliced onions

2 tablespoons butter

2 tablespoons flour Kosher salt and pepper 1 cup chicken broth

3-4 tablespoons Italian flat leaf parsley, washed, stemmed and coarsely chopped

1.Add the chicken to a shallow container large enough to accommodate all of the pieces in a single layer. Pour the wine over and add the sliced garlic. Cover and refrigerate to let marinate overnight or for several hours.

2.Add bacon to the pressure cooker and set to browning mode. Cook until crispy and remove bacon with a slotted spoon to a plate lined with paper towels, leaving all of the rendered fat in the bowl.

3.Add the mushrooms to the pressure cooker and sauté until lightly golden brown with pressure

cooker set to the Browning mode . Toss the onions into the mushrooms and continue to sauté until they are well caramelized. Add in the butter and then incorporate the flour. Continue to cook for a few minutes and season with salt and pepper. Set mushroom mixture aside.

4.Remove the chicken from the marinade, season with salt and freshly ground pepper and dust the skin sides lightly with flour. Sauté the pieces of chicken in the pressure cooker set to Browning mode, skin side down.

5.Add the red wine marinade, vegetables and chicken broth to pressure cooker. Cover and cook for 20 minutes or press program indicator for Chicken .

6.Garnish with the crisp bacon and parsley.

Chicken Paprikash

2-3 pounds chicken parts

1 cup flour

Kosher salt and pepper Canola oil

1 large onion, sliced

1 14-ounce can peeled plum tomatoes, drained

1 tablespoon tomato paste

1 cup chicken broth

1 cup sour cream

1 large bag of wide egg noodles, cooked

1.Coat chicken in flour and season with salt and pepper. Add oil to pressure cooker bowl and set to Browning mode . Brown chicken on all sides. Remove and set aside.

2.Add onion and cook until softened and lightly browned.

3.Stir in remaining ingredients and add chicken back into pressure cooker. Cover and cook under pressure for 25 minutes or press program indicator for Chicken.

4.Release pressure and uncover. Stir in sour cream, season with salt and pepper and serve over wide egg noodles.

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