"Traditionally, this dish takes hours to cook in the oven. Our Instant Pot® version is ready in a fraction of the time and is made entirely in the pot -- hello, easy clean-up! The chicken is fall-off-the-bone tender and the tomato sauce has the perfect smoky kick, thanks to the bacon...."
INGREDIENTS
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8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
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Kosher salt and freshly ground black pepper
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2 tablespoons olive oil
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3 strips bacon
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1 medium onion, chopped
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2 medium carrots, chopped
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2 cloves garlic, minced
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3 tablespoons tomato paste
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1 tablespoon fresh thyme leaves
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3/4 cup red wine
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1/4 cup chopped fresh flat-leaf parsley
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Serving suggestion: polenta