Name: Coq Au Vin recipe by Shaima I at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Flour - 1/2 Cup + 3 Tablespoons; Chicken Pieces - 1.3 Kgs; Butter - 5 Tablespoons; Ham (Cut Into 1/4 Inch Pieces) - 50 To 100 Grams; Water - 2 Tablespoons; Salt - 1/2 Teaspoon; Pepper - 1/8 Teaspoon; Onions (Boiled and Peeled) - 6 Small; Garlic (Finely Chopped) - 2 Cloves; Dried Thyme Leaves - 1/4 Teaspoon; Bay Leaf - 1 Small; Mushrooms (Thinly Sliced) - 3 Cups; Chicken Stock (Fat Removed) - 1/2 Cup; Parsley (Chopped) - 1 Tablespoon

Ingredients Serving: 6

Flour - 1/2 Cup + 3 Tablespoons
Chicken Pieces - 1.3 Kgs
Butter - 5 Tablespoons
Ham (Cut Into 1/4 Inch Pieces) - 50 To 100 Grams
Water - 2 Tablespoons
Salt - 1/2 Teaspoon
Pepper - 1/8 Teaspoon
Onions (Boiled and Peeled) - 6 Small
Garlic (Finely Chopped) - 2 Cloves
Dried Thyme Leaves - 1/4 Teaspoon
Bay Leaf - 1 Small
Mushrooms (Thinly Sliced) - 3 Cups
Chicken Stock (Fat Removed) - 1/2 Cup
Parsley (Chopped) - 1 Tablespoon

Instructions

In a plastic bag, put half cup of flour. Add a few of chicken pieces to the bag, shake well and remove after each piece is coated. (Repeat until all pieces are coated)
Melt 1 tablespoon of butter in the cooker. Then add ham and fry till light brown. Remove and keep aside.
Group chicken into 3 batches. Melt 2 tablespoons butter in cooker. Roast chicken till brown and remove each batch, set aside.
Move the cooker away from the heat and sprinkle water. Stir to remove any frying residues attached to the base.
Return the cooker to heat. Add chicken and remaining ingredients (except parsley, remaining butter, 2 tablespoons and flour, 3 tablespoons). Mix well.
Close the cooker. Bring to full pressure on high heat. Reduce heat and leave for 6 minutes.
Remove cooker from heat. Allow to cool naturally.
Open cooker. Place the chicken on a serving dish and keep hot.
Remove the cooking liquid/Stock, drain off the fat and reserve 1 & 1/4 cups of the liquid/stock.
Melt remaining butter (2 tablespoons) in the cooker on medium heat. Sprinkle in remaining flour (3 tablespoons) and cook on low heat by stirring constantly with a wire whisk. Add in the reserved stock as required.Stir into the serving dish.
Serve hot, garnished with parsley.

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