Servings: 6

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/2 cup diced bacon
  • 1 bay leaf
  • 1 tablespoon butter
  • 2 carrots, sliced
  • 1 cup chicken broth
  • 2 tablespoon cornstarch
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped parsley
  • 1 cup red wine (I used pinot noir)
  • Salt and pepper
  • 3 lbs. boneless, skinless chicken thighs, well trimmed
  • 2 sprigs thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil
  • 3 tablespoon cold water
  • 1 package (12 ounces) white mushrooms, quartered
  • 1 medium yellow onion, chopped


  1. Select Browning and add diced bacon to pressure cooker pot
  2. Brown the bacon until crisp, stirring frequently
  3. Remove bacon to a plate, leaving the bacon fat in the pot.Season chicken with salt and pepper
  4. Add the chicken to the pot and brown on both sides in the bacon fat
  5. Remove the chicken to a platter, leaving the fat in the pan.Add the onions and cook, stirring frequently, until softened and lightly caramelized
  6. Add the garlic and cook for 1 minute.Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid.Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots.Add the browned chicken to the pot, along with any juices that have collected on the platter
  7. Cover pot and lock lid in place.Select High Pressure and 10 minutes cook time
  8. (It will take about 10 minutes to reach high pressure.)While the chicken is cooking, heat a large saute pan over medium-high heat until hot
  9. Add oil and butter
  10. When butter is melted, add the mushrooms and cook until golden
  11. Season with salt and pepper.When timer beeps, do a quick pressure release and remove the chicken from the pressure cooker pot to a serving dish
  12. Combine the cornstarch and water, whisking until smooth
  13. Add cornstarch mixture to the sauce in the pot stirring constantly
  14. Select Simmer and bring to a boil, stirring constantly
  15. After sauce thickens, add mushrooms and stir to coat with sauce
  16. Taste, adjust seasoning if desired
  17. Combine sauce with chicken in the serving bowl
  18. Serve topped with crumbled bacon and chopped parsley.

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