Chicken thighs braised with red wine, mushrooms, bacon, and aromatic vegetables in a rich sauce.
# 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 tablespoons tomato paste
→ Liquids
08 - 1 ½ cups dry red wine
09 - ½ cup chicken broth
→ Spices & Herbs
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 2 bay leaves
12 - ½ teaspoon salt, plus more to taste
13 - ¼ teaspoon black pepper
→ Finishing
14 - 2 tablespoons unsalted butter, room temperature
15 - 1 tablespoon cornstarch (optional, for thickening)
16 - 2 tablespoons chopped fresh parsley, for garnish
# Step-by-Step:
01 - Set the Instant Pot to Sauté mode. Add the diced bacon and cook until crispy, about 4 minutes. Remove the bacon and set aside, keeping the rendered fat in the pot.
02 - Season the chicken thighs with salt and pepper. In batches, brown the chicken thighs on both sides for approximately 3 minutes per side. Remove and set aside.
03 - Add the diced onion, sliced carrots, and quartered mushrooms to the pot. Sauté for 4 to 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional minute.
04 - Pour in the dry red wine and chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the thyme leaves, bay leaves, and half of the cooked bacon.
05 - Nestle the browned chicken thighs into the liquid. Cancel Sauté mode, seal the Instant Pot lid, and set to Pressure Cook (Manual) on high for 15 minutes.
06 - Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Remove the chicken and vegetables to a serving platter and discard the bay leaves.
07 - If desired, set the Instant Pot to Sauté mode. Whisk the cornstarch with 2 tablespoons cold water and stir into the sauce. Simmer for 2 to 3 minutes until thickened, then stir in the butter to add richness and sheen.
08 - Spoon the sauce over the chicken and vegetables. Garnish with the remaining crispy bacon and chopped fresh parsley before serving.
