Save 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 comforting dish to friends and it quickly became a family favorite thanks to its rich flavors and quick preparation.
Ingredients
- Bone-in skinless chicken thighs: 8 pieces
- Thick-cut bacon: 100 g (3.5 oz), diced
- Cremini or white mushrooms: 200 g (7 oz), 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 4–5 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 2–3 minutes Stir in butter for sheen and richness.
- Step 10:
- Spoon sauce over chicken and vegetables Garnish with remaining bacon and chopped parsley.
Save My family loves gathering around the table enjoying this dish especially on chilly evenings when comfort food is a must.
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
Calories 420 Total Fat 20 g Carbohydrates 14 g Protein 38 g per serving
Save This recipe balances traditional flavors with modern convenience making it perfect for weeknight dinners or special occasions.
Recipe FAQs
- → Can I substitute pancetta for bacon?
Yes, pancetta works well for a similar smoky, salty flavor that complements the rich wine sauce.
- → What wine is best for cooking this dish?
A dry red wine like Pinot Noir or Burgundy enhances the sauce’s depth without overpowering the chicken.
- → How do I thicken the sauce if it’s too thin?
Whisk in a little cornstarch mixed with cold water, then simmer gently until the sauce thickens to your liking.
- → Is it necessary to use bone-in chicken thighs?
Bone-in thighs add more flavor and keep the meat moist, but boneless can be used with slightly adjusted cooking times.
- → What sides pair well with this dish?
Mashed potatoes, buttered noodles, or crusty bread complement the rich wine sauce perfectly.