Georgian Style Chicken Stew With Tomatoes And Herbs

Bahan-bahan

1 T extra virgin olive oil

8 garlic cloves finely chopped

1 medium yellow onion chopped

1.5 t fennel seeds

Kosher salt and pepper

1 pint grape or cherry tomatoes halved - use red sweet ones

1/2 cup dry white wine

2 t dry mustard

1.5 t ground coriander

2 lbs boneless skinless chicken thighs trimmed

1/2 c lightly packed cilantro, chopped

1/2 c lightly packed dill, chopped

Petunjuk

Instapot directions

6 quart instapot

Press normal/medium sauté. Add oil and garlic, then cook, stirring until golden brown about four minutes.

Add the onion, fennel seeds and 2 teaspoons salt. Cook stirring often until the onion begins to soften, about 4 minutes.

Stir in tomatoes, wine, mustard, coriander and bring to a simmer.

Cook, stirring occasionally until the liquid has thickened and tomato’s begin to thicken and stick to the bottom of the pot, about 8 minutes.

Nestle the chicken in an even layer, slightly overlapping the pieces if needed.

Cook

Press cancel, lock lid, and move pressure valve to “sealing.” Select pressure cook or manual. Make sure the pressure level is set to high. Set the cook time to 8 minutes.

When pressure is complete, allow the pressure to reduce naturally for 15 minutes, then release any remaining steam by moving valve to venting. Press cancel and carefully open pot.

Finish: stir in cilantro and dill. Taste to adjust seasonings.

Catatan

Milk Street instapot cookbook