Description
Tender bites of chicken thighs are simmered in a savory onion balsamic gravy and are served over mashed potatoes. Made with your Instant Pot or slow cooker.
Ingredients
Scale
- 4 slices of bacon, chopped
- 1/2 of one onion, halved and sliced
- 4 large garlic cloves, minced
- 1 Tbsp balsamic vinegar
- 3/4 cup chicken broth
- 1 Tbsp Dijon mustard
- 1 1/2 tsp brown sugar
- 20 ounces boneless skinless chicken thighs, each thigh cut into 4 pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
For the mashed potatoes (optional)
- 1 1/2 pounds Russet potatoes, peeled and cut into cubes
- 3 Tbsp butter
- 1/2 cup milk or buttermilk
- Salt and pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook it until crisp. Move bacon to a paper towel lined plate with a slotted spoon. Discard all but 1 Tbsp of the bacon grease.
- Add onion into the 1 Tbsp of bacon grease and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Add in the balsamic and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the dijon and brown sugar. Nestle the chicken into the pot. Sprinkle the chicken with salt, pepper and thyme.
- If making mashed potatoes: place a long legged trivet* into the pot. Add potatoes into a pot-in-pot dish* and cover the potatoes with water. Place the dish on top of the trivet.
- 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.
- Carefully remove the potato pan and trivet out of the pot. Drain off the water of the potatoes. Add potatoes into a mixing bowl. Mash the potatoes and then stir in butter, milk and salt and pepper to taste.
- In a small bowl stir together 1 Tbsp cornstarch with 2 Tbsp cold water. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot to thicken the sauce. Once thickened turn off Instant Pot. Add salt and pepper to taste, if needed.
- Serve chicken and sauce over mashed potatoes. Crumble some bacon over each of the servings.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the bacon and cook it until crisp. Move bacon to a paper towel lined plate with a slotted spoon. Discard all but 1 Tbsp of the bacon grease.
- Add onion into the 1 Tbsp of bacon grease and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Move to the slow cooker.
- Stir in the balsamic, broth, dijon and brown sugar. Nestle the chicken into the slow cooker. Sprinkle the chicken with salt, pepper and thyme.
- Cover and cook on low for 4 hours.
- In a small bowl stir together 1 Tbsp cornstarch with 2 Tbsp cold water. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Add salt and pepper to taste, if needed.
- Serve chicken and crumble some bacon over each of the servings.
- Category: Chicken
- Method: Instant Pot