VERMOUTH-BRAISED CHICKEN WITH FINGERLING POTATOES, FENNEL + ARUGULA

A super quick and easy weeknight meal. Delicious, healthy and fast? Yup? Minimal chopping? Yup. Set it and forget it? Yup. Done in less than 30 minutes? You know it.... Let me know if you'd like me to show you how to perform any techniques you're struggling with in the comments below.

SERVES: 4

INGREDIENTS:

1/2 cup white vermouth

6 medium garlic cloves, smashed and peeled

1 tablespoon fennel seeds - toasted

1 teaspoon Kosher salt 

½ teaspoon fresh ground black pepper or 1/4 tsp white pepper (dont toast it though)

2 pounds boneless, skinless chicken thighs, trimmed

8 ounces fingerling potatoes (1 to 2 inches long), halved

1 medium fennel bulb, trimmed, halved, cored and thinly sliced

1 tablespoon all-purpose flour

2 cups lightly packed baby arugula, roughly chopped or ripped

2 teaspoons lemon juice


DIRECTIONS:

  1. Toast the fennel seeds and black pepper over medium low heat until aromatic. Let cool

  2. In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ½  teaspoon black pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.

  3. 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.

  4. When pressure cooking is complete, let the pressure release naturally until the float valve drops. Press Cancel, then carefully open the pot.

  5. 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 3 tablespoons of the cooking liquid until smooth, then stir into the pot.

  6. Select Normal/Medium Sauté and bring the liquid to a simmer. Cook, stirring often, until slightly thickened, 2 to 5 minutes.

  7. Off heat, stir in the arugula and lemon juice, then taste and season with salt and pepper. Pour the sauce over the chicken and potatoes. Serve immediately