Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. Unfortunately, many recipes use cut-up bits of boneless, skinless chicken breast, which become tough shards; or chicken thighs, which leave the sauce greasy. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
To remove the skin from a chicken breast, grab the skin on the narrow, pointy end with a paper towel and pull the skin back and off the meat. Remove any large blobs of fat on the meat. Then cut each breast in half widthwise so there’s about the same amount of meat in each portion.
Categories: QUICK RELEASE / FEWER THAN 1 0 INGREDIENTS / GLUTEN-FREE / FREEZES WELL
• You must halve the recipe for a 3-quart cooker.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group. Photos by Eric Medsker