Hearty Fall Favorites

Comfort food recipes for cooler temps.

Let the Ninja Foodi do the heavy lifting and advance routine meals to bonafide holiday hits! 

The final leaves are waiting to fall from the trees, and winter is on the horizon. The days are shorter, and temperatures are cooler. It’s a time where warmth is appreciated – especially in the form of good food and memories made in the kitchen.

Treat yourself to comfort food with this Coq Au Vin recipe. While Coq Au Vin might sound fancy and intimidating, it is really just a simple and delicious French chicken stew, made even easier with help from the Ninja Foodi. Coq Au Vin (Chicken in Wine) is rich and brimming with flavor! This recipe will turn even the most novice chef into a culinary superstar.

Coq Au Vin

(Adapted from

Serves 4

Prep Time: 20 minutes

Cook Time: 50 Minutes


4 strips uncooked bacon, cut in 1/4-inch pieces
4 cups (8 ounces) cremini or baby bella mushrooms, sliced 1/4-inch thick, stems removed
1 onion, peeled, diced
1 teaspoon kosher salt, divided
4 cloves garlic, peeled, divided
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves, chopped
1 tablespoon all-purpose flour
1 1/2 cups medium-bodied red wine, such as Pinot Noir or Bordeaux
1 bay leaf
2 pounds uncooked frozen boneless, skinless chicken thighs
2 carrots, peeled, cut in 1/2-inch pieces
1/2 teaspoon ground black pepper
1 package (8 ounces) pearl onions, peeled
2 1/2 tablespoons extra virgin olive oil, divided
1 small baguette, cut in 1/2-inch thick slices (about 8 slices)
1/4 cup fresh parsley, chopped


Approximate Pressure Build: 8 minutes

Pressure Release: Quick


  1. Select SEAR/SAUTÉ and set to MD:HI. Place bacon in pot. Cook until fat has rendered, and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.
  2. Add mushrooms, onion, and 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes.
  3. Stir in 3 cloves garlic, tomato paste, and thyme and cook for 1 minute, then stir in flour and cook for 1 minute more. Add wine and bay leaf, bring to boil, then select START/STOP to turn off SEAR/SAUTÉ. Add chicken and carrots to the pot.
  4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes, and select START/STOP to begin.
  5. When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  6. Place reversible rack in the pot in the higher position. Toss pearl onions in 1 tablespoon oil, remaining 3/4 teaspoon salt, and pepper, and place on rack. Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
  7. After 10 minutes, slide onion into the pot and remove the rack. Stir onions into the stew.
  8. Put the rack back in pot in the higher position over stew. Rub baguette slices with remaining 1 clove garlic, and brush with remaining 1 1/2 tablespoons oil. Place slices on rack. Close lid, select BROIL, and set time to 6 minutes. Select START/STOP to begin.
  9. After 3 minutes, flip baguette slices. Close lid to resume cooking.
  10. When cooking is complete, remove rack with bread from pot. Stir in cooked bacon and sprinkle with parsley. Serve with toasted baguettes.

A Stand-Out Side Dish

The same ol’ frozen potatoes can become boring. As delicious as your main course may be, without the right accompaniment, a meal can fall flat. The Ninja Foodi helps complement your favorite meals with easy and exciting side items. You no longer have to be the king or queen of canned veggies! 

Creamed Spinach Gratin

(Adapted from

Serves 6

Prep Time: 10 minutes

Cook Time: 12 Minutes


2 pounds frozen spinach
1/2 cup water
2 tablespoons unsalted butter
1 large shallot, peeled, sliced
2 garlic cloves, peeled, minced
1/2 block (4 ounces) cream cheese, softened at room temperature
1/2 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup (4 ounces) Gruyère cheese, grated


Approximate Pressure Build: 10 minutes

Pressure Release: Quick

  1. Place frozen spinach and water in pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute, and Select START/STOP to begin.
  2. When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Transfer spinach to a colander in the sink, and press with a spatula to release as much liquid as possible; set aside.
  3. Wipe out pot with paper towel. Place butter in pot. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Once butter has melted, add shallot and garlic and cook until softened, about 3 minutes. Select START/STOP to turn off SEAR/SAUTÉ.
  4. Whisk in cream cheese and milk until mixture is melted and smooth. Stir in drained spinach, salt, and nutmeg. Spread mixture into an even layer. Sprinkle Gruyère on top.
  5. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
  6. Cooking is complete when Gruyère is nicely browned. Serve warm.

Air Fry Your Apple Pie 

When you prepare your meals, do you save the best for last? A cozy dessert is the perfect end to a satisfying meal. Beat the cooler, grey days with heated sweet treats you can create in the NuWave Brio Air Fryer. Apple pie is the culinary equivalent to a nice, warm hug. The NuWave Brio Air Fryer makes it easy to prepare this American classic as well as countless other delectable desserts.


Apple Pie

(Adapted from

Serves 2-3


1 premade frozen pie crust
Cooking spray
1 large apple, cored and chopped
2 t lemon juice
1 T ground cinnamon
2 T sugar
½ t vanilla extract
1 T butter
1 beaten egg
1 T raw sugar


  1. Defrost pie crust according to package directions
  2. On the NuWave Brio Air Fryer, press “PREHEAT”. Set to 320˚F for 30 minutes.
  3. Cut enough dough from premade pie crust to fit ⅛ inch larger than a small pie tin. Use remaining dough to form smaller top crust; set aside.
  4. Spray baking tin with cooking spray. Place the larger-cut crust inside the baking pan or pie tin; set aside.
  5. Add chopped apple, lemon juice, cinnamon, sugar, and vanilla extract to a small bowl. Mix to combine.
  6. Pour apple mixture into prepared pie crust.
  7. Top apples with butter, spreading evenly.
  8. Top pie with second pie crust and pinch edges closed. Make a few slits in the top of the dough.
  9. Spread beaten egg onto pie crust and sprinkle on raw sugar.
  10. Once ready, place pie on Mesh Tray. Place Tray with pie in position 1 and bake.

Tip: If necessary, roll the larger crust with a rolling pin to stretch to uniform thickness. Any baking tin 7 inch wide or smaller will fit in the NuWave Brio.