With bacon and red wine, this comforting chicken stew is an easy one-pot dinner that tastes fantastic.
Recipe tags: chicken base, moderate difficulty, main, chicken, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 slices | thick-cut bacon, sliced into 1-inch strips |
| 3 lb | bone-in chicken pieces, such as chicken breasts, thighs or drumsticks |
| 2 cups | red wine |
| ¼ cup | tomato paste |
| 3 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | all-purpose flour |
| 1½ lb | small potatoes |
| 2 | carrots, chopped |
| 2 | stalks celery, chopped |
| 1 | onion, chopped |
| 2 tbsp | finely chopped fresh thyme |
| 2 tbsp | chopped fresh parsley |
Directions
Set Instant Pot cooker to SAUTE setting over MEDIUM heat. Add bacon; cook for 5 to 7 minutes or until crispy. Using slotted spoon, transfer bacon to paper towel–lined plate. Add chicken pieces in batches, skin side down; cook for 3 to 5 minutes per side or until chicken is browned all over.
Whisk together wine, tomato paste, Roasted Chicken Base, flour and 1/4 cup water. Pour into Instant Pot. Add cooked bacon, potatoes, carrots, celery, onion and thyme.
Place lid on and lock and seal in position. Set cooker to PRESSURE COOK on HIGH for 20 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions.
Carefully remove lid. Garnish with parsley.
Serve with crusty bread for sopping up the tasty sauce. Substitute white wine for red wine if desired. Substitute 2 shallots for onion if desired.