Pin It 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 dish when I was short on time but wanted something flavorful and have made it many times since then with great success.
Ingredients
- Chicken thighs: 8 bone-in skinless
- Bacon: 100 g (3.5 oz) thick cut diced
- Mushrooms: 200 g (7 oz) cremini or white quartered
- Carrots: 2 medium peeled and sliced
- Yellow onion: 1 large diced
- Garlic cloves: 3 minced
- Tomato paste: 2 tbsp
- Dry red wine: 350 ml (1 ½ cups)
- Chicken broth: 125 ml (½ cup)
- Fresh thyme leaves: 2 tsp (or 1 tsp dried)
- Bay leaves: 2
- Salt: ½ tsp plus more to taste
- Black pepper: ¼ tsp
- Unsalted butter: 2 tbsp room temperature
- Cornstarch: 1 tbsp optional for thickening
- Fresh parsley: 2 tbsp chopped 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 to 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 to 3 minutes Stir in butter for sheen and richness
- Step 10:
- Spoon sauce over chicken and vegetables Garnish with remaining bacon and chopped parsley
Pin It This recipe has become a favorite family meal especially on busy weeknights when I want something hearty yet easy.
Required Tools
Instant Pot (6 quart or larger) Tongs Wooden spoon or spatula Cutting board and knife Small bowl for cornstarch slurry if using
Allergen Information
Contains Dairy (butter) Bacon may contain traces of gluten depending on processing check labels for gluten free certification if needed Always verify ingredient labels if you have specific allergies
Nutritional Information
Per serving Calories 420 Total Fat 20 g Carbohydrates 14 g Protein 38 g
Pin It Serve this dish with mashed potatoes or buttered noodles for a complete meal.
Recipe Questions & Answers
- → What cut of chicken works best?
Bone-in, skinless chicken thighs provide tenderness and absorb flavors well during simmering.
- → Can I use other types of mushrooms?
Cremini or white mushrooms are ideal, but you can substitute with button or shiitake mushrooms for varied texture.
- → How does red wine affect the dish?
Dry red wine adds acidity and depth, enhancing the richness of the sauce and tenderizing the meat.
- → Is bacon essential for flavor?
Bacon adds a smoky, savory note but can be replaced with pancetta or omitted for a lighter taste.
- → What steps ensure sauce thickness?
Use a cornstarch slurry stirred into the simmering sauce to achieve a smooth, glossy consistency.
- → Can this be prepared ahead of time?
Marinating the chicken in wine and herbs before cooking intensifies flavors and allows for easy meal prep.