Day three in France we arrive at the classic dish Coq Au Vin, which name translates to rooster in wine. This is another dish that was once considered for the lower class but has risen as a fine dining staple at restaurants throughout the county. This dish was brought to popularity in the U.S by Julia Childs, like many of her recipes featured in Mastering the Art of French Cooking.
The key to this dish is the acidity from the red wine, which transforms the chicken to fall apart tenderness. The low and slow cooking process ensures that the flavors are well infused into the dish.
Because this night was short on time we decided to try this Instant Pot recipe. The convenience was nice and after attempting to brown the chicken and bacon in butter it was as easy as throwing the rest of the ingredients into the pot.
The results however fell a little short of our expectations. I found I was unable to get the desired browning of the meat with the instant pot. It seems as though these traditional recipes are best cooked well.. traditionally.
Final score 5.5/10