Pressure-Cooker Coq au Vin

Directions

1. 1
   Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp.
2. 2
   Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in reserved drippings; remove and set aside.
3. 3
   Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes.
4. 4
   Add wine; cook 2 minutes. Press cancel.
5. 5
   Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°.
6. 6
   Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in bacon.
7. 7
   Serve with chicken and vegetables.
8. 8
   Slow-cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
9. 9
   Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken on both sides in reserved drippings; remove and set aside.
10. 10
    Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes.
11. 11
    Add wine; cook 2 minutes.
12. 12
    Transfer to a 4- or 5-qt. slow cooker.
13. 13
    Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low 6-7 hours or until chicken is tender.
14. 14
    Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves.
15. 15
    Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in bacon.
16. 16
    Serve with chicken and vegetables.