Bobby Flay’s Chicken

Bobby Flay’s Chicken–tender chicken thighs are simmered in a savory tomato-herb gravy with mushrooms and onions, made easily in the Instant Pot or slow cooker.

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Bobby Flay’s Chicken

This yummy, high protein chicken and tomato gravy was a perfect fast Sunday supper for us. We had Reagan and her gluten free friend over so this was perfect to make since it’s naturally gluten free. I served it over rice (I cooked the rice in a separate Instant Pot) and we had a green salad and a fruit salad with it. It made yummy leftovers the next day as well. I love that this recipe works equally well in the Instant Pot or slow cooker, making it easy to fit into your schedule. For the best experience, serve it over something that can soak up all the sauce. Mashed potatoes, buttered noodles or rice are all excellent choices. (This recipe is adapted from Bobby Flay’s Hunter-style Chicken)

Ingredients/Substitution Ideas

• Butter
• Sliced mushrooms
• Onion–or shallot
• White wine vinegar–or red wine vinegar
• Water
• Better than Bouillon chicken base
• Boneless skinless chicken thighs–or boneless skinless chicken breasts (won’t be as tender)
• Tomato paste
• Tomato sauce
• Crushed rosemary
• Dried thyme
• Rubbed sage
• Dried parsley
• Kosher salt
• Black pepper
• Cornstarch

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and onion and sauté for 5 minutes. 

Pour in the vinegar and water. Scrape the bottom of the pot so that nothing is sticking. Stir in the Better than Bouillon. Turn off Instant Pot.

Add in the chicken chunks. Then dump the tomato paste and tomato sauce on top. Sprinkle in the rosemary, thyme, sage, parsley, salt and pepper.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

In a small bowl stir together the cornstarch with 2 Tbsp cold water until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot to thicken the sauce. Once thickened turn off the Instant Pot.

Serve chicken and sauce over rice, mashed potatoes or noodles.

Notes/Tips

• Serve over mashed potatoes, egg noodles, rice or polenta. A side of green beans, roasted carrots or a salad pairs nicely with the chicken.
• Chicken thighs provide the best texture and flavor, but chicken breasts can be substituted if preferred. Only pressure cook for 3 minutes or 2 hours on low for the slow cooker.
• If you’d like a richer gravy, stir in a tablespoon of heavy cream after thickening.
• This recipe is gluten free and dairy free (except for the butter).
• Try adding in peeled carrots cut into ½ inch pieces for more veggies. Or you can stir in some peas after the pressure cooking time is up.
• You can use the pot in pot method to cook rice at the same time in the Instant Pot if you prefer. You’ll need a tall trivet* and a pan* that fits inside your Instant Pot.
• I used my 6 quart Instant Pot*. You can also make this in a 3, 4 or 8 quart pot.
• Slow cookers vary significantly in temperature. Start checking for doneness toward the earlier end of the cooking range if your slow cooker tends to run hot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. This recipe freezes very well. Cool completely and freeze in freezer-safe containers for up to 3 months.
• Other recipes you can make with sage are Instant Pot Vegan Butternut Squash Soup and Instant Pot Perfect Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More recipes with mushrooms…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.