Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!
5 stars (16 ratings)
Ingredients
3slicesbacon, diced
6bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8ouncescremini mushrooms, halved
3shallots, quartered
3clovesgarlic, minced
2tablespoonsall-purpose flour
2tablespoonstomato paste
1 ½cupsdry red wine
1cupchicken stock
3carrots, halved lengthwise and cut into thirds
4sprigsfresh thyme
2tablespoonschopped fresh parsley leaves
Instructions
Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.
Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.
Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.
Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.