Instant Pot Chicken in Red Wine Sauce

From Ann Mah’s Instantly French! Cookbook

Photo by Rocky Luten

This classic country recipe often employs a whole chicken—ideally a tough older bird—whereas I utilise chicken thighs, which braise really well in the pressure cooker. For the braising liquid, I choose an economical medium-bodied red wine, such as Beaujolais Villages, not exceeding $10. Buttered wide noodles are a customary side dish.

Ingredients

• 1 to 2 tablespoon olive oil or vegetable oil, plus more if necessary

• 3 or 4 slices bacon (about 3 ounces / 85 grams), cut crosswise into ½-inch (1.25 cm) lardons

• 6 bone-in, skin-on chicken thighs, about 5 ounces (140 grams) each, trimmed of excess fat

• 1 cup (250 milliliters) red wine, such as Beaujolais Villages

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1/2 teaspoon dried thyme

• 1 bay leaf

• 1 pinch fine salt

• 1 pinch freshly ground black pepper

• 3 tablespoon (45 grams) unsalted butter, divided

• 1/2 pound (250 grams) button mushrooms, quartered if large

• 1 tablespoon all-purpose flour

• 1/4 cup to ½ cup (60 to 120 milliliters) low-sodium chicken stock (optional)

• Buttered broad noodles, for serving

Directions

• Step 1: Heat 1 tablespoon of the olive oil in the pressure cooker using the sauté function. 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.

• Step 2: Pat the chicken thighs dry 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.

• Step 3: 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 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.

• Step 4: 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 with salt and pepper. Remove from the heat and allow to cool.

• Step 5: 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).

• Step 6: 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.

• Step 7: 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.

• Step 8: 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.