Chicken is a favorite protein to cook with since there are so many ways to prepare it. There never seems to be a shortage of chicken recipes and I’m always happy to try new ones to test out. This recipe for Roman Style Chicken was delicious in the Instant Pot! Bone-in chicken is browned and then braised with bell peppers, bacon, garlic, tomatoes and wine. To finish it off, salty capers and fresh Italian parsley are tossed in to add some bright notes to the rich, pressure-cooked flavors.
This chicken recipe comes from Giada De Laurentiis and it was a pretty popular one on the Food Network site. It rated pretty high and it’s no wonder – it really is good! I added artichoke hearts to the dish for another dimension of flavor and it worked nicely with the other ingredients. This dish was served with caramelized cremini orzo and a light green salad. If you don’t have an Instant Pot, you can get the slow cooker/crockpot recipe version here!
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/2 teaspoon garlic powder
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 slices bacon, chopped
2 cloves garlic, chopped
1 cup artichoke hearts
1 (15-ounce) can diced tomatoes, undrained
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
In your Instant Pot:
Plug in the IP with insert set in place.
Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder.
Press SAUTE on the IP and add the olive oil. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
In the now empty IP, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes.
Add the garlic and cook for 1 minute or until fragrant.
Add the chicken back to the pot with the artichokes, tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
Press MANUAL and adjust the time to 7 minutes on HIGH pressure.
Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Just before serving, add the capers and parsley; stir to combine and serve.
I could be blind but I did not see where to add the chicken back in.
It is added back to the IP before sealing/pressure cooking