Chicken Toscana
1-2 hours, 6 servings, black pepper, bone-in chicken thighs, button mshrooms, chopped fire-roasted red peppers, contributed, cook 35 min, dry white wine, finely chopped fresh flat-leaf parsley, fresh rosemary, high fibre, Instant Pot Miracle, jar marinated artichoke hearts, jar pitted kalamata olives, keto, main course, medium, modern, olive oil, pappardelle or other wide noodle, prep 35 min, pressure cook, salt, snipped fresh basil, zucchini
Ingreadient
- 3 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 sprig fresh rosemary
- 1 cup dry white wine
- 2 Zucchini
- 8 ounces button mshrooms
- 6 ounce jar marinated artichoke hearts
- 6 ounce chopped fire-roasted red peppers
- 6 ounce jar pitted Kalamata olives
- 12 ounce pappardelle or other wide noodle
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup snipped fresh basil
Direction
- Season chicken with salt and pepper. Select sauté on the InstantPot® and adjust to normal. Add the oil. When oil is hot, add rosemary sprig and stir until oil is very fragrant. Remove rosemary; discard. Working with half of the chicken at a time, brown chicken pieces on all sides in rosemary-infused oil about 5 minutes. Press cancel. Return all chicken to pot. Add wine to pot. Secure the lid on the pot. Close the pressure-release valve.
- Select POULTRY. When cooking is complete, use a quick release to depressurize. Press CANCEL. Add zucchini, mushrooms, artichoke hearts, red peppers, and olives.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize.
- Divide cooked pappardelle among six shallow pasta bowls. Using a slotted spoon, arrange chicken pieces and vegetables over pappardelle. Ladle a small amount of juices over each serving. Sprinkle with parsley and fresh basil.
