Ingredients
3 thick-sliced bacon strips, chopped1-1/2 pounds boneless skinless chicken thighs1 medium onion, chopped2 tablespoons tomato paste5 garlic cloves, minced1-1/2 cups dry red wine or reduced-sodium chicken broth4 medium carrots, chopped2 cups sliced baby portobello mushrooms1 cup reduced-sodium chicken broth4 fresh thyme sprigs 2 bay leaves1/2 teaspoon kosher salt1/4 teaspoon pepper
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in reserved drippings; remove and set aside.
Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook 2 minutes. Press cancel.
Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°.
Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.
Slow-cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken on both sides in reserved drippings; remove and set aside. Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker.
Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low 6-7 hours or until chicken is tender.
Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.
