Instant Pot Chicken in Red Wine Sauce
From Ann Mah’s Instantly French! Cookbook: This recipe uses chicken thighs instead of a whole chicken, braising them beautifully in the pressure cooker with an inexpensive red wine like Beaujolais Villages. Buttered broad noodles are a traditional accompaniment.
From Ann Mah’s Instantly French! Cookbook: This recipe uses chicken thighs instead of a whole chicken, braising them beautifully in the pressure cooker with an inexpensive red wine like Beaujolais Villages. Buttered broad noodles are a traditional accompaniment.
- 2 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1 piece bay leaf
- 1 tablespoon to 2 olive or vegetable oil
- 3 slices bacon (about 3 ounces / 85 grams), cut crosswise
- 6 ounces (140 grams) each trimmed of excess fat
- 1 cup (250 ml) red wine such as beaujolais villages
- 1 pinch fine salt and freshly ground black pepper
- 3 tablespoons (45 grams) unsalted butter
- 1/2 pound (250 grams) button mushrooms quartered if large
- 1/4 cup to â½ cup (60 to 120 ml) low-sodium chicken stock
- buttered broad noodles for serving
- Carbohydrate 2.73961874996724 g
- Cholesterol 0 mg
- Fat 0.0480078124918595 g
- Fiber 0.263640620477435 g
- Protein 0.468260937433337 g
- Saturated Fat 0.00928968749782922 g
- Serving Size 1 1 Serving (107g)
- Sodium 29.0887500072458 mg
- Sugar 2.47597812948981 g
- Trans Fat 0.0153190624977315 g
- Calories 13 calories
Step-by-step
- Using the Sauté function, heat 1 tablespoon of olive oil in the pressure cooker. Add the bacon and cook until lightly browned, about 2 minutes. Transfer the bacon to a plate.
- You should have about 3 tablespoons of rendered fat left in the pressure cooker—if necessary, add an additional 1 tablespoon olive oil.
- Dry the chicken thighs thoroughly with paper towels and add them to the pressure cooker. (You may need to do this in batches.) Cook until golden on all sides, 7 to 8 minutes. Transfer the chicken to a plate. Turn off the Sauté function.
- Add the wine and stir, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the garlic, tomato paste, thyme, and bay leaf. Season lightly with salt and pepper and stir to combine.
- Return the bacon and the chicken thighs to the pot, along with any juices from the plate, arranging the chicken skin-side down to absorb more color from the wine. Cook on high pressure for 25 minutes.
- While the chicken cooks, in a medium skillet, melt 2 tablespoons (30 grams) of the butter over medium-high heat until foamy. When the foam has started to subside, add the mushrooms and cook, shaking the pan frequently, until the mushrooms are tender and lightly browned, about 5 minutes. Season lightly with salt and pepper. Remove from the heat and allow to cool.
- In a small bowl, mash the flour into the remaining 1 tablespoon (15 grams) butter until it forms a smooth paste (this is the beurre manié).
- When the chicken has finished cooking, manually release the steam. Transfer the chicken to a plate, leaving the liquid in the pot. Discard the bay leaf.
- Using the Sauté function, bring the cooking liquid to a simmer. With a wire whisk, beat in the beurre manié until the sauce becomes glossy and coats the back of a spoon. If the sauce becomes too thick, add the stock, starting with 1 tablespoon. Taste and adjust the seasonings, adding more salt and pepper as desired.
- Return the chicken, along with any juices from the plate, and mushrooms to the pressure cooker and heat them through in the sauce. Serve with buttered broad noodles.
A Weeknight Delight: Instant Pot Chicken in Red Wine Sauce
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I crave a comforting, flavorful dinner that doesn't require hours of slaving over a hot stove. That’s where this Instant Pot Chicken in Red Wine Sauce recipe comes in – a true lifesaver!
This recipe is a revelation. It takes all of the rich, decadent flavors of a classic French dish and simplifies it to fit into my hectic schedule. Forget spending hours simmering a chicken; the Instant Pot does the heavy lifting, resulting in tender, juicy chicken thighs bathed in a luscious red wine sauce. The best part? It's surprisingly easy, even for a novice cook like myself. The whole process, from start to finish, barely takes an hour, leaving me with ample time for the other demands of my day.
I discovered this gem in a cookbook (Ann Mah's Instantly French!), and I've adapted it slightly to my own preferences. I love using chicken thighs – they're more forgiving and less likely to dry out than chicken breasts. Plus, they absorb the rich flavors of the wine sauce beautifully. The recipe calls for Beaujolais Villages, an affordable yet flavorful red wine, perfect for adding depth to the dish without breaking the bank. One of my favorite things about this recipe is the versatility. The sauce is incredibly adaptable. You could easily add other vegetables, such as carrots or potatoes, or even some hearty greens for extra nutrients.
The addition of mushrooms gives the dish a wonderful earthy note, complementing the richness of the wine sauce. And of course, the final touch – buttery broad noodles – is the perfect vehicle for soaking up every last drop of that delicious sauce. It's a complete meal, packed with protein and flavor, that everyone in my family enjoys. It's become a regular feature on our weeknight dinner rotation, a testament to its simplicity and satisfying taste.
Beyond the ease and deliciousness, this recipe allows for a bit of creativity. Experimenting with different herbs or spices can personalize the dish to your liking. I've added a dash of thyme and a bay leaf, but feel free to add rosemary or even a touch of paprika for a smoky flavor. The key is to keep things simple; the quality of the ingredients shines through in this dish. Don't be afraid to use fresh ingredients whenever possible – the difference is noticeable!
I find that cooking, even amidst a busy schedule, is a way for me to de-stress and connect with my family. It's a small act of love that creates a sense of comfort and togetherness. This recipe helps me achieve that without sacrificing precious time or energy. It's a perfect example of how delicious and satisfying food doesn’t always have to be complicated or time-consuming. So, if you're looking for a simple yet elegant weeknight meal, this Instant Pot Chicken in Red Wine Sauce is the perfect answer. Give it a try – I promise, you won't be disappointed!
Serving Suggestion: Serve with a simple green salad for a complete and balanced meal. A crusty bread is also a fantastic accompaniment for soaking up the delicious sauce.
Storage Tip: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
