Serves 8
Ingredients
2 tablespoons olive oil
3 onions, halved pole to pole and sliced thin
4 garlic cloves minced
1 pound baby Bella mushrooms, quartered, or cut into large pieces
1 cup dry red wine
1 pound carrots, sliced on the bias 1/2-inch thick
1 - 15 oz can crushed tomatoes or tomato puree
1 carton Organic Smart Chicken Classic Chicken Bone Broth, divided
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon red pepper flakes
1/4 cup unbleached all-purpose flour
12 ounces roasted red peppers, cut into strips
1/4 cup fresh parsley leaves, minced
Salt & pepper to taste
Directions
In a 6-8 quart pressure cooker, use the brown/sauté function to heat the olive oil. Add the onions. When the onions have begun to soften add the garlic and the mushrooms. Continue to sauté until the mushrooms have begun to soften.
Add the red wine and cook for 2 minutes. Add carrots, tomato, 1 ½ cups bone broth, thyme, bay leaves, and red pepper flakes. Stir to combine. Nestle the chicken thighs in the sauce and following the directions for your multi-cooker, use the pressure function for 10-15 minutes until chicken is cooked through (180°F for thighs).
Release the pressure and remove the chicken to a plate and tent with foil to keep warm. Whisk the remaining 1/2 cup bone broth and the flour together until smooth. Stir into the sauce in the multi-cooker. Add the roasted red peppers and cook on the brown/sauté setting until the sauce is thickened. Remove the bay leaves, season with salt and pepper to taste, and stir in the parsley.
Serve chicken thigh with sauce over noodles, rice, or mashed potatoes.