A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Alternatively, serve this with crusty bread to mop up the sauce.
2 tbsp olive oil 8 chicken thighs, skin on 150g/6oz streaky bacon, chopped 4 garlic cloves, bashed 200g/ ½ lb button mushrooms 4 carrots, cut into 2cm/ ¾ inch pieces on the diagonal A few fresh thyme sprigs 300ml/1 ¼ cup full-bodied red wine 200ml/1 cup fresh chicken stock Sea salt and black pepper
For the pasta: 350g/3/4 pound pappardelle, cooked 75g/5tbsp butter Juice of 1 lemon A small handful of parsley, roughly chopped Sea salt and black pepper
Full recipe on the website! donalskehan.com/recipes/pressure-cooker-coq-au-vin-with-brown-butter-parsley-pasta/