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Ingredients
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6 slices thick-cut bacon, cut lengthwise and into 1-inch pieces
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½ cup diced shallot
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2 large cloves garlic, finely diced
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1 ½ cups Pinot Noir, divided
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½ cup no-salt-added chicken broth
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2 tablespoons tomato paste
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2 bay leaves
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4 sprigs fresh thyme
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½ teaspoon freshly ground black pepper
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1 pound skinless, boneless chicken thighs, trimmed of surface fat
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1 (8 ounce) package cremini mushrooms, quartered
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7 ounces pearl onions
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4 carrots, peeled and cut into 1/2-inch slices
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2 tablespoons cornstarch
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2 tablespoons no-salt-added chicken broth
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¼ cup chopped fresh parsley
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function, medium heat, and add bacon. Cook, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon to a small bowl and set aside. Remove all but 1 tablespoon of the bacon fat.
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Cook shallot in the hot fat until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in 1/4 cup Pinot Noir and deglaze the pot, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add remaining wine, 1/2 cup chicken broth, tomato paste, bay leaves, thyme, and pepper; stir well. Add 1/3 of the bacon pieces.
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Place chicken into the pot with mushrooms, pearl onions, and carrots; stir. Close and lock the lid.
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Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Mix cornstarch and 2 tablespoons chicken broth together in a small bowl; stir well.
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Select Saute function. Add cornstarch mixture to the pot. Heat until this becomes slightly thickened, about 5 minutes; this will not be thick like gravy.
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Divide chicken between serving plates and ladle mixture over. Garnish with parsley and remaining bacon pieces.
Cook's Note:
You can use any red wine you prefer.
Nutrition Facts (per serving)
487 | Calories |
18g | Fat |
35g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 487 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 5g | 27% |
Cholesterol 86mg | 29% |
Sodium 554mg | 24% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 8g | 29% |
Total Sugars 8g | |
Protein 31g | 62% |
Vitamin C 60mg | 67% |
Calcium 190mg | 15% |
Iron 8mg | 46% |
Potassium 944mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.