Tomato Chicken Fricassee with White Wine and Porcini

Instant Pot

Serves 4

2 lbs chicken thighs

½ cup white wine

2 tablespoons minced garlic

12 dried porcini mushrooms (about 1.5 ounces) or medley of dried mushrooms

14-ounce can of crushed tomatoes, or equivalent of fresh

2 teaspoons anchovy fish sauce (Red Boat)

¼ teaspoon red pepper flakes

½ teaspoon sea salt

1 tablespoon balsamic vinegar

½ cup Italian parsley, chopped

Double line an Instant Pot tall mesh steamer basket with parchment paper. I crinkle up two lengths of parchment into balls and unwrap them. This makes them easier to fit into the round steamer. The parchments should come up the sides to contain the sauce and chicken juices. Add 1 cup of water to the bottom of the Instant Pot.

Add the chicken thighs to the steamer basket and coat with the wine, tomatoes, garlic, dried mushrooms, fish sauce, salt and red pepper flakes. Set the instant Pot to 30 minutes at high pressure with a natural release.

When done, use the parchment paper to lift out of the steamer into a serving dish. Take the mushrooms out, and slice them. Break apart the thighs with a fork, stir in the sliced mushrooms and balsamic vinegar, taste for salt and top Italian parsley. Serve warm or at room temperature.

Note: Other dried mushrooms work well with this recipe. I’ve used dried shiitakes to great effect.