Mini – Hunter Chicken
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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1tablespoon vegetable oil
  • 1/2medium onionsliced
  • 8ounces sliced mushrooms
  • 2cloves garlicpeeled and minced
  • 1/4cup red wine(optional, or substitute with water or chicken broth)
  • 3pounds bone-in, skin-on chicken thighs or quarters
  • 28ounces 1 can diced tomatoes with juice
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 1teaspoon dried oregano
  • 1teaspoon dried thyme
  • 1teaspoon dried rosemary
  1. 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.
  2. Lay the chicken, skin side down, on top of mushroom mixture. Press Cancel to turn off the sauté function.
  3. 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.
  4. 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.