Chicken & Chorizo in Red Wine
Ingredients
- 2 tbsp olive oil
- 1 cup (1 small) red onion diced, small 1/4"
- 4 oz chorizo diced, small 1/4"
- 2 lbs chicken breast chunks, large 1" pieces
- 1 cup wine red or broth
- 1 Provençale blend
- 1/4 cup tomato paste
- 1/2 cup water
Instructions
Pressure Cook
- Heat oil on sauté function medium; add onion & chorizo and soften for 2 minutes
- Add the chicken; turn off sauté function
- Stir in the red wine while the pot is still hot, sprinkle in the Provencale blend, stir in the tomato paste & water
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes.
- Quick Pressure Release and allow to sit for a couple of minutes
- Serve with crusty bread & green salad, or roasted baby potatoes & French beans in vinaigrette
Slow Cook
- Heat oil on in a skillet over medium heat; add onion & chorizo and soften for 2 minutes; transfer to slow cooker
- Add the red wine to the skillet to "deglaze" the pan; transfer liquid to slow cooker
- Stir the chicken into the onion mixture in the slow cooker, sprinkle in the Provencale blend, stir in the tomato paste & water
- Stir, cover and cook on LOW: 4-5 hours or HIGH: 2 hours
Notes
To keep this to a one-pot dish add a can of drained garbanzo beans or your favorite white beans into the chicken and chorizo mix.
"Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release." - Bon Appétit
It also helps to burn off a little of the alcohol in the red wine.
While most of the alcohol will cook out during the cooking process, if you are nervous about serving a dish with wine then substitute for the chicken broth instead.