Rustic Braised Chicken with Muchrooms

Name: Rustic Braised Chicken with Muchrooms
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 6 slices bacon, cut into 1/2 inch pieces; 1 onion, chopped fine; 2 tablespoons tomato paste; 4 garlic cloves, minced; 2 teaspoons minced fresh thyme, or 0.5 teaspoon dried; ⅛ teaspoon red pepper flakes; ½ cup dry white wine; ½ cup low-sodium chicken broth; 1.25 pounds cremini mushrooms, trimmed and halved if small or quarter if large; 1 can diced tomatoes; 1/4 ounces dried porcini mushrooms, rinsed and minced; 4 chicken breasts bone-in or boneless, skinless, and trimmed; Salt and pepper; 1.5 tablespoons cornstarch; 1.5 tablespoons water; 1/4 cup minced fresh parsley

13 steps

Cook:1h

Using chunks of mushrooms, tomatoes, and bacon was a great start for a rustic sauce for bone-in chicken breasts, but it took some work to build a sauce that would cling to the chicken and lightly coat a bed of noodles or rice. By the end of cooking under pressure, the mushrooms had released enough liquid to make the sauce too loose. Adding a slurry of cornstarch and water after releasing the pressure gave our sauce the right amount of cling. Stirring in some fresh parsley at the end added a fresh note and rounded out this rustic meal. Although the recipe is for stove-top pressure cooker, it could easily be adapted to an electric pressure cooker.

Updated at: Thu, 17 Aug 2023 12:07:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories420.7 kcal (21%)

Total Fat19.5 g (28%)

Carbs18.2 g (7%)

Sugars5.3 g (6%)

Protein39.1 g (78%)

Sodium649.9 mg (32%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 slicesbacon

cut into 1/2 inch pieces

1onion

chopped fine

2 tablespoonstomato paste

4garlic cloves

minced

2 teaspoonsfresh thyme

minced, or 0.5 teaspoon dried

⅛ teaspoonred pepper flakes

½ cupdry white wine

½ cuplow-sodium chicken broth

1.25 poundscremini mushrooms

trimmed and halved if small or quarter if large

1can diced tomatoes

0.25 ouncesdried porcini mushrooms

rinsed and minced

4chicken breasts

bone-in or boneless, skinless, and trimmed

salt

pepper

1 ½ tablespoonscornstarch

1 ½ tablespoonswater

¼ cupfresh parsley

minced

Instructions

Build flavor

Step 1

Cook bacon in pressure-cooker pot over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon fat from pot.

Pressure CookerManual

Step 2

Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes.

Pressure CookerManual

Step 3

Stir in tomato paste, garlic, thyme, and pepper flakes and cook until fragrant, about 1 minute.

Pressure CookerManual

Step 4

Stir in wine and cook until slightly reduced, about 1 minute.

Pressure CookerManual

Step 5

Stir in broth, cremini mushrooms, tomatoes, and porcini mushrooms. Using wooden spoon, scrape up all browned bits stuck on bottom of pot.

Step 6

Season chicken with salt and pepper and lay on top of vegetables.

High pressure for 15 minutes

Step 7

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes (If using boneless, skinless chicken, reduce the pressurized cooking time to 8 minutes), adjusting heat as needed to maintain high pressure.

Pressure CookerManual