📝 About This Recipe
Experience the soul of French country cooking with this velvety, comforting classic reimagined for the modern kitchen. This 'white stew' features succulent chicken thighs bathed in a rich, creamy sauce infused with dry white wine, aromatic leeks, and earthy mushrooms. By using the Instant Pot, we achieve a depth of flavor that usually takes hours, resulting in fall-off-the-bone tenderness and a sauce that is pure silk.
🥗 Ingredients
The Poultry
- 2.5 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Vegetables
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Olive Oil (extra virgin)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 8 ounces Cremini Mushrooms (cleaned and quartered)
- 2 medium Carrots (peeled and sliced into rounds)
- 3 cloves Garlic (minced)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup Chicken Bone Broth (low sodium)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
The Liaison (Finishing Sauce)
- 1/2 cup Heavy Cream (at room temperature)
- 2 large Egg Yolks (beaten)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.
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2
Set your Instant Pot to 'Sauté' mode on high. Add the olive oil and 1 tablespoon of butter. Once the butter is foaming, place chicken thighs skin-side down in the pot.
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3
Sear the chicken for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2 minutes. Work in batches if necessary to avoid crowding. Remove chicken to a plate.
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4
Add the remaining tablespoon of butter to the pot. Stir in the sliced leeks, mushrooms, and carrots. Sauté for 4-5 minutes until the leeks are softened and the mushrooms begin to brown.
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5
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
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6
Pour in the white wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is where the flavor lives!
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7
Add the chicken broth, thyme sprigs, and bay leaf. Return the chicken thighs to the pot, nestling them into the liquid (skin side up).
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8
Secure the lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Manual' or 'Pressure Cook' on High Pressure for 10 minutes.
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9
When the timer beeps, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
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10
Carefully remove the lid. Transfer the chicken and vegetables to a warm serving platter, leaving the liquid in the pot. Discard the thyme sprigs and bay leaf.
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11
In a small bowl, whisk together the heavy cream and egg yolks to create the liaison. This will thicken and enrich the sauce.
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12
Temper the mixture by slowly whisking in 1/4 cup of the hot cooking liquid into the cream/egg mixture, then pour the whole mixture back into the Instant Pot.
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13
Select 'Sauté' on low and stir constantly for 2-3 minutes until the sauce thickens slightly and becomes glossy. Do not let it boil or the eggs may curdle.
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14
Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with more salt or pepper if needed.
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15
Pour the luxurious sauce over the chicken and vegetables. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
For the best flavor, use a dry wine you would actually drink; avoid 'cooking wines' which are overly salty. Tempering the egg yolks is crucial; adding them directly to the boiling liquid will cause them to scramble instead of emulsifying. If you prefer a thicker sauce, you can whisk 1 teaspoon of cornstarch into the cream before adding the egg yolks. To keep the chicken skin from getting too soggy, you can pop the cooked thighs under a broiler for 2 minutes before serving. Don't skip the leeks; they provide a subtle sweetness that onions can't quite replicate in this delicate sauce.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes to soak up every drop of the cream sauce. Pair with a crisp, chilled glass of the same Chardonnay used in the recipe. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Serve with warm, crusty French baguette slices for dipping. A side of steamed green beans or asparagus adds a lovely pop of color and crunch.