Tender chicken thighs cooked with red wine, mushrooms, bacon, and aromatic herbs for a flavorful meal.
# Required Ingredients:
→ Meats
01 - 8 bone-in, skinless chicken thighs
02 - 3.5 oz thick-cut bacon, diced
→ Vegetables
03 - 7 oz cremini or white mushrooms, quartered
04 - 2 medium carrots, peeled and sliced
05 - 1 large yellow onion, diced
06 - 3 garlic cloves, minced
07 - 2 tablespoons tomato paste
→ Liquids
08 - 1 ½ cups dry red wine
09 - ½ cup chicken broth
→ Spices & Herbs
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 2 bay leaves
12 - ½ teaspoon salt, plus more to taste
13 - ¼ teaspoon black pepper
→ Finishing
14 - 2 tablespoons unsalted butter, room temperature
15 - 1 tablespoon cornstarch (optional, for thickening)
16 - 2 tablespoons chopped fresh parsley (for garnish)
# How-To Steps:
01 - Set the Instant Pot to Sauté mode. Add diced bacon and cook until crispy, about 4 minutes. Remove bacon and set aside, leaving rendered fat in the pot.
02 - Season chicken thighs with salt and black pepper. In batches, brown chicken on both sides in the bacon fat, about 3 minutes per side. Remove and set aside.
03 - Add diced onion, sliced carrots, and quartered mushrooms to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and tomato paste; cook for 1 minute.
04 - Pour in dry red wine and chicken broth, scraping up browned bits from the bottom of the pot. Stir in thyme leaves, bay leaves, and half of the cooked bacon.
05 - Nestle browned chicken thighs into the liquid mixture in the pot. Cancel Sauté mode.
06 - Seal the Instant Pot lid and set to Pressure Cook (Manual) on high pressure for 15 minutes.
07 - Allow a natural pressure release for 10 minutes, then carefully release remaining pressure manually.
08 - Transfer chicken and vegetables to a serving platter. Discard bay leaves.
09 - For a thicker sauce, set Instant Pot to Sauté. Whisk cornstarch with 2 tablespoons of cold water, then stir into the sauce. Simmer until thickened, 2 to 3 minutes. Stir in butter for richness and sheen.
10 - Spoon sauce over chicken and vegetables. Garnish with remaining cooked bacon and chopped fresh parsley.
