Savory chicken thighs cooked in red wine with mushrooms, bacon, and herbs for a rich, tender meal.
# What You'll Need:
→ 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 tbsp tomato paste
→ Liquids
08 - 1 ½ cups dry red wine
09 - ½ cup chicken broth
→ Spices & Herbs
10 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
11 - 2 bay leaves
12 - ½ tsp salt, plus additional to taste
13 - ¼ tsp black pepper
→ Finishing
14 - 2 tbsp unsalted butter, room temperature
15 - 1 tbsp cornstarch (optional, for thickening)
16 - 2 tbsp chopped fresh parsley, for garnish
# Method 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 the rendered fat in the pot.
02 - Season chicken thighs with salt and pepper. Brown in batches 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 red wine and chicken broth, scraping browned bits from the bottom with a wooden spoon. Stir in thyme leaves, bay leaves, and half of the cooked bacon.
05 - Return chicken thighs to the pot, nestling them into the liquid. Cancel Sauté mode, seal the lid, and set to Pressure Cook on high for 15 minutes.
06 - Allow natural pressure release for 10 minutes, then carefully release any remaining pressure before opening the lid.
07 - Transfer chicken and vegetables onto a serving platter. Remove and discard bay leaves from the pot.
08 - If desired, set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water to create a slurry. Stir into the sauce and simmer 2 to 3 minutes until thickened. Stir in butter for shine and richness.
09 - Ladle sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley before serving.
