Leave a Reply
Want to join the discussion?Feel free to contribute!
Mini - Sweet & Spicy Asian Ribs
Mini - Hunter Chicken
| By : |
The secret to tender, juicy meat? Use bone-in, skin-on chicken thighs. Serve this tangy poultry dish with glutinous polenta to soak up all the wonderful juices.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium onion sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic peeled and minced
- 1/4 cup red wine (optional, or substitute with water or chicken broth)
- 3 pounds bone-in, skin-on chicken thighs or quarters
- 28 ounces 1 can diced tomatoes with juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Ingredients
|
Instructions
- Select the sauté function to heat the Instant Pot inner pot. When the display reads “Hot,” add the oil and heat until shimmering. Add the onion, mushrooms, and garlic, and sauté, stirring continuously, until mushrooms start to release their juices, approximately 5 minutes. Add the wine to deglaze the bottom of the inner pot, scraping up all the browned bits stuck to the bottom.
- Lay the chicken, skin side down, on top of mushroom mixture. Press Cancel to turn off the sauté function.
- Add the tomatoes, salt, pepper, oregano, thyme, rosemary, and
1/2 cup (120 ml ) water. Stir to combine. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes. - Once cooking is complete, turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully open the lid and stir gently to combine the ingredients. Remove the chicken using tongs and set on a serving platter. Pour the sauce over the chicken and serve with polenta.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Easy to make. I used can whole tomatoes. Plus upped mushrooms to 16 oz
Very good and super easy. I agree to use more mushrooms. I also added some red pepper flakes.
The Hunter’s Chicken was very good, but I don’t think it needed the additional water. It made the sauce too runny.
Whenever I see a recipe that calls for water, I always use broth. In this recipe I just used the red wine. No water or broth.
Not a lot of flavor, maybe adding a pack of italian dressing mix would help?
I just made this. I substituted red wine for white and made it a little more like chicken cacciatori. Idid not add extra water and it came out great.
Do I feel stupid…First meal to ever cook in my brand new instant pot. I saw Mini- and thought it was for a mini instant pot so I doubled everything LOL When I came to 3lbs of chicken I should have known better and read the comments…..Guess I’ll deal with that extra broth after it’s cooked. Can’t wait so excited 🙂
Thank you for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K