Ingredients
Units
Scale
- 3 pounds boneless, skinless chicken thighs or breasts (If you use thighs, keep them whole. If you use breasts, cut into bite-size pieces.)
- ¼ cup wholewheat flour, coconut flour, or quinoa flour (with a few pinches of garlic powder, black pepper, and kosher salt mixed in)
- ¼ cup extra-virgin olive oil
- 2 tsp ghee, divided (optional – or can substitute chicken fat)
- 1 large yellow onion, diced
- 1 large carrot, peeled and diced
- 2 ribs celery, diced, with leafy tops reserved
- 13 cloves garlic, 10 halved and 3 minced or pressed
- ¼ cup dry white wine (like a Chardonnay) or additional broth
- 1 cup low-sodium chicken broth
- ¼ cup chopped fresh parsley, plus more for garnish
- 1 tsp paprika
- ½ tsp poultry seasoning
- ½ tsp herbes de Provence or Italian seasoning
- ½ tsp dried thyme
- ½ tsp dried sage
- 1 tsp seasoned salt, divided
- ½ tsp black pepper
- 1 Tbsp cornstarch or arrowroot powder
- 1 Tbsp cold water
Instructions
- Dredge the chicken in the flour mixture so it’s lightly coated and set aside on a plate. (It’s okay if some if the mixture is left over.)
- Add the oil and 1 tsp of the ghee (if using) to the Instant Pot, hit Sauté, and Adjust to the More or High setting.
- Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the chicken in batches and lightly brown for about 30 seconds on each side. Use tongs to transfer the chicken to a plate. (It’s OK if there are still some browned bits of chicken stuck to the bottom of the pot.)
- Add the remaining 1 tsp of ghee (if using) to the pot. Once it’s melted and bubbling, scrape up any chicken remnants and add the onion, carrot, diced celery, and halved garlic cloves and sauté for 6 minutes.
- Add the minced garlic and sauté for 1 minute.
- Add the wine and simmer for 1 minute, scraping the bottom of the pot to loosen any browned bits.
- Add the broth, parsley, paprika, poultry seasoning, herbes de Provence, thyme, sage, 1⁄2 tsp of the seasoned salt, and pepper. Stir well. Return the chicken to the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
- Using tongs, transfer the chicken to a serving dish. Add the reserved leafy tops from the celery and remaining 1⁄2 tsp of seasoned salt to the pot.
- Mix together the cornstarch and water to form a slurry.
- Hit Keep Warm/Cancel, Sauté, and Adjust so it’s on the More or High setting. Once bubbling, stir in the slurry and let bubble for 30 seconds, then hit Keep Warm/Cancel again to turn off the pot.
- Ladle the sauce over the chicken and serve with additional fresh parsley.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Basic