Coq au Vin
You don't need to be able to pronounce this French classic to enjoy its rustic flavors.
1 whole chicken, cut up in parts
2 cups baby carrots
1 cup celery, cut into cubes
10 shallots, peeled and cut in half lenghtwise
5 garlic cloves, sliced
2 cups red wine
1 cup chicken stock
2 tblsp herbes de provence
5 sprigs fresh thyme
16 ounces mushrooms
salt and pepper
Pat chicken pieces dry and liberally season with salt and pepper. Set your pressure cooker to Brown for 20 minutes and brown your chicken in a bit of olive oil, working in batches if needed.
Add the remaining ingredients, close the lid and set to Medium Pressure for 30 minutes. Let pressure release on its own and serve with a side of your choice.