Coq au vin

1. Remove the chicken thigh from the refrigerator about 30 minutes before you intend to prepare it.

2. Peel and mince the onions and garlic. Clean the mushrooms with a brush or cloth. Mince the sun-dried tomatoes and pluck the thyme leaves from the stems.

3. Heat the pot at highest level up to the roasting window, switch to a low level, and – working in batches – sear the chicken thighs on both sides.

4. Remove thighs from the pot and add the cubes of bacon, onion and garlic, as well as the mushrooms, to the pot little by little, then roast the mixture over high heat.

5. Add the tomato paste and briefly brown it. Add the sun-dried tomatoes, thyme, red wine and stock, then season with salt and pepper. Season the chicken thighs as well and return them to the pot, then place the Secuquick softline on top and close.

6. Heat the pot at highest level up to the turbo window, switch to a low level and cook for approx. 8 minutes in the turbo area.

7. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick. Add a little thickener (stirring it together with a little water first) to the sauce if you prefer, then season to taste.