This one-pot meal from Milk Street with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked (or slow cooked) until the chicken is fork-tender. To finish the dish and create a flavorful sauce, the cooking liquid is thickened with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Super Good!
It is suggested to serve over polenta or with hunks of crusty bread. Since we were doing neither, we increased the amount of baby potatoes by about 50%, to 12 ounces instead of 8 (which would be pretty paltry for four people). And with only 1.6 pounds of thighs, we were able to use our smaller 4-liter pressure cooker. Somehow we forgot to halve the potatoes, but they still came out tender and creamy.
Don’t worry that ½ cup vermouth is too little liquid. The chicken and vegetables release flavorful juices as they cook that, combined with the vermouth, form the base for the sauce.
Vermouth-Braised Chicken and Potatoes with Fennel
- ½ cup white vermouth
- 6 medium garlic cloves, smashed and peeled
- 1 Tbsp. fennel seeds
- Kosher salt and ground white pepper
- 2 lbs. boneless, skinless chicken thighs, trimmed
- 8 oz. small yukon gold potatoes (1 to 1½ inches in diameter), halved
- 1 medium fennel bulb, trimmed, halved, cored and thinly sliced
- 1 Tbsp. all-purpose flour
- 2 cups lightly packed baby arugula, roughly chopped
- 1 Tbsp. lemon juice
- In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ¼ teaspoon white pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.
- Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure release naturally until the float valve drops. Press Cancel, then carefully open the pot.
- Using a slotted spoon, transfer the chicken and potatoes to a serving bowl, then tent with foil. In a small bowl, whisk the flour with 2 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté and bring the liquid to a simmer. Cook, stirring often, until lightly thickened, 2 to 5 minutes. Off heat, stir in the arugula and lemon juice, then taste and season with salt and white pepper. Pour the sauce over the chicken and potatoes.
Adapted from a recipe for Milk Street