Savory chicken thighs cooked with wine, mushrooms, bacon, and herbs for deep flavor and tender texture.
# What You 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 tablespoons tomato paste
→ Liquids
08 - 1.5 cups dry red wine
09 - 0.5 cup chicken broth
→ Spices & Herbs
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 2 bay leaves
12 - 0.5 teaspoon salt, plus more to taste
13 - 0.25 teaspoon black pepper
→ Finishing
14 - 2 tablespoons unsalted butter, room temperature
15 - 1 tablespoon cornstarch (optional, for thickening)
16 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Set the Instant Pot to Sauté mode. Add diced bacon and cook until crispy, approximately 4 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.
02 - Season chicken thighs with salt and pepper. In batches, brown chicken on both sides for 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 browned bits from the bottom. Stir in thyme, bay leaves, and half of the cooked bacon.
05 - Nestle browned chicken thighs into the liquid. Cancel Sauté mode.
06 - Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
07 - After cooking, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
08 - Transfer chicken and vegetables to a serving platter. Discard bay leaves.
09 - If desired, set Instant Pot to Sauté. Whisk cornstarch with 2 tablespoons cold water, stir into sauce, and simmer until thickened, about 2 to 3 minutes. Stir in butter for added richness and shine.
10 - Ladle sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
