Ingredients
- 2 slices bacon, diced
- 6 chicken breasts, skinned and halved
- 3 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 2 c.)
- 1-2 . cloves garlic, finely minced
- 2 stalks celery, cut into 1/4" slices
- 1 1/2 c. dry red wine
- 1 c. chicken stock or bouillon
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1/3 c. loosely packed dried mushrooms (1/2 oz)
- 1 lb. (about 12) small white onions, peeled
- 1/4 c. finely minced fresh parsley
- 1 1/2 T. arrowroot
- Salt and freshly ground pepper to taste
Preparation
Step 1
Over low heat, slowly fry bacon in cooker. Remove crisped bacon, drain on paper towel and set aside in remaining bacon fat, brown chicken 3-4 pieces at a time. Set chicken aside.
Saute leeks and and garlic in cooker, stirring frequently, until leeks are soft, about 2-3 minutes. Stir in celery and red wine, using a spoon to unstick any bits from bottom of pot. Stir in stock, bay leaf, thyme and dried mushrooms. Return chicken to pot. Set onions on top.
Lock lid in place and, over high heat, bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. Reduce pressure with quick release method. Remove id, tilting away from you as steam escapes.
With a slotted spoon, transfer chicken and onions to a hot casserole or deep serving platter. Set aside in a warm place. Discard bay leaf. Boil remaining liquid over medium heat, stirring in parsley; gradually whisk in arrowroot. Add salt and pepper to taste. Cook, stirring constantly until sauce thickens about 2-3 minutes. Pour sauce over chicken and crumble crisped bacon on top.