SERVES 4
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
Serve over rice or pasta, or with a loaf of crusty bread.
|
6 |
slices bacon, cut into ½-inch pieces |
|
2 |
tablespoons tomato paste |
|
4 |
garlic cloves, minced |
|
½ |
teaspoon dried thyme |
|
¼ |
teaspoon red pepper flakes |
|
½ |
cup dry white wine |
|
1 |
cup low-sodium chicken broth |
|
1¼ |
pounds cremini mushrooms, trimmed and quartered |
|
1 |
(14.5-ounce) can diced tomatoes |
|
1 |
onion, chopped fine |
|
¼ |
ounce dried porcini mushrooms, rinsed and minced |
|
4 |
(12-ounce) bone-in, split chicken breasts, trimmed |
|
Salt and pepper |
|
|
1½ |
tablespoons cornstarch |
|
1½ |
tablespoons water |
|
¼ |
cup minced fresh parsley |
1. Cook bacon in pressure-cooker pot over medium-high heat until crisp, about 5 minutes. Transfer to paper towel–lined plate; discard all but 1 tablespoon bacon fat in pot.
2. Add tomato paste, garlic, thyme, and pepper flakes to fat left in pot and cook over medium-high heat until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and cook until slightly reduced, about 1 minute. Stir in broth, cremini, diced tomatoes, onion, and porcini. Season chicken with salt and pepper and lay on top of vegetables.
3. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 15 minutes, adjusting heat as needed to maintain high pressure.
4. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you. Transfer chicken to platter; remove skin, if desired.
5. Bring sauce to simmer over high heat. Whisk cornstarch and water together in bowl, then whisk into sauce and simmer until thickened, about 1 minute. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with bacon, and serve.