With the cooler temperatures lately, I’ve been able to make more stick to your ribs, comforting dishes in the Instant Pot. This Chicken in White Wine Sauce is comfort food with a touch of elegance from a simple white wine and leek sauce. Chicken thighs are browned and simmered in a sauce of sauteéd leeks, chicken broth and white wine before serving up on creamy mashed potatoes and steamed baby carrots. It’s dishes like this that makes me love the cooler weather even more.
The original recipe called for boneless, skinless chicken breast cutlets so feel free to use whichever cut you prefer. Regardless of which cut you prefer, it’s the sauce that makes the dish. I doubled the sauce in my adaptation below because it was not only good with the chicken but it made for a delicious gravy to accompany mashed potatoes.
recipe adapted from America’s Test Kitchen
vegetable oil
salt & pepper to taste
2 teaspoons vegetable oil
1/2 cup chopped fresh leeks
1 1/2 cups low sodium chicken broth
1 cup dry white wine
1 teaspoons minced fresh thyme leaves
3 tablespoons unsalted butter
salt & pepper to taste
In your Instant Pot:
Plug in the IP with insert set in place.
Season chicken with salt and pepper.
Press SAUTE and add 2 teaspoons oil to IP. When hot, add leeks and place half of the chicken thighs skin side down in IP and cook without moving them until slightly browned. Using tongs, transfer to large heatproof plate.
Add 2 teaspoons oil to now-empty pot and repeat to slightly brown remaining chicken thighs. Cover plate loosely with foil to keep chicken warm while making sauce.
Add chicken broth and dry white wine to leeks in the IP; bring to simmer, scraping pan bottom to loosen browned bits. Add chicken thighs back to the IP.
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).
Remove chicken from IP.
Press SAUTE While the IP is off heat, stir in thyme and whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately over the chicken.
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