Save A modern, one-pot take on the classic French dish, featuring tender chicken thighs simmered in red wine with mushrooms, bacon, and aromatic vegetables ready in a fraction of the traditional time.
I first served this to my family and we all loved the rich flavors with very little effort and cleanup.
Ingredients
- 8 bone in skinless chicken thighs:
- 100 g (3.5 oz) thick cut bacon diced:
- 200 g (7 oz) cremini or white mushrooms quartered:
- 2 medium carrots peeled and sliced:
- 1 large yellow onion diced:
- 3 garlic cloves minced:
- 2 tbsp tomato paste:
- 350 ml (1 ½ cups) dry red wine:
- 125 ml (½ cup) chicken broth:
- 2 tsp fresh thyme leaves (or 1 tsp dried):
- 2 bay leaves:
- ½ tsp salt (plus more to taste):
- ¼ tsp black pepper:
- 2 tbsp unsalted butter room temperature:
- 1 tbsp cornstarch (optional for thickening):
- 2 tbsp chopped fresh parsley (for garnish):
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode Add bacon and cook until crispy about 4 minutes Remove bacon and set aside leaving fat in the pot
- Step 2:
- Season chicken thighs with salt and pepper In batches brown chicken thighs on both sides about 3 minutes per side Remove and set aside
- Step 3:
- Add onion carrots and mushrooms to the pot Sauté for 4 5 minutes until softened Stir in garlic and tomato paste cook for 1 minute
- Step 4:
- Pour in red wine and chicken broth scraping up browned bits from the bottom Stir in thyme bay leaves and half of the cooked bacon
- Step 5:
- Return chicken thighs to the pot nestling them into the liquid Cancel Sauté mode
- Step 6:
- Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes
- Step 7:
- When done allow a natural pressure release for 10 minutes then release remaining pressure
- Step 8:
- Remove chicken and vegetables to a platter Discard bay leaves
- Step 9:
- Optional For a thicker sauce set Instant Pot to Sauté Whisk cornstarch with 2 tbsp cold water and stir into the sauce Simmer until thickened 2 3 minutes Stir in butter for sheen and richness
- Step 10:
- Spoon sauce over chicken and vegetables Garnish with remaining bacon and chopped parsley
Save Making this recipe has become a weekend tradition where the whole family gathers around to enjoy the rich aroma and cozy flavors together.
Serving Suggestions
Serve with mashed potatoes crusty bread or buttered noodles for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Variations
For extra flavor marinate chicken in wine and aromatics for a few hours before cooking Substitute pancetta for bacon or use pearl onions instead of diced onion for a more traditional presentation.
Save This dish comes together quickly but offers deep comforting flavors perfect for weeknights or special occasions.
Recipe Questions
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs are ideal for tender, flavorful results and hold up well during pressure cooking.
- → Can I substitute the bacon with another ingredient?
Pancetta is a great alternative to bacon, offering a similar smoky, savory flavor to enhance the sauce.
- → How do I thicken the sauce after cooking?
Whisk cornstarch with cold water to create a slurry, then simmer it into the sauce using the sauté function until it thickens.
- → What sides pair well with this dish?
Serve with mashed potatoes, crusty bread, or buttered noodles to complement the rich sauce and tender chicken.
- → Is it necessary to brown the chicken before pressure cooking?
Browning adds depth of flavor and texture, making the finished dish more savory and visually appealing.
- → Can I prepare this dish ahead of time?
Marinating the chicken in wine and aromatics beforehand enhances flavor, and the dish reheats well, making it suitable for advance preparation.