This is a simple dish based on the French classic. Many French dishes rely on simple ingredients and a single pot. The flavors are amazing and it presents somewhere between a stew and a sautee. The bulk of the time in preparing this dish is in the chopping so you can do that ahead of time. It also makes for great leftovers.
Advanced or Core Plan
(4 slices) nitrite free turkey bacon, cut into thin 1/4″ pieces
8 pieces skin on / bone in organic, free-range chicken thighs (around 2 lbs)
1 medium organic onion, finely chopped
2 stalks organic celery, finely chopped
2 medium organic carrots, chopped
1 carton button or cremini mushrooms, sliced
2 tbsp arrowroot powder
2/3 cup dry white wine (optional)
4 cups organic, free range chicken broth
1 lbs organic baby red potatoes, halved if large (Core Plan) or cauliflower florets (Advanced Plan)
4 sprigs fresh thyme or 1 tsp dried
1 dried bay leaf
4 sprigs fresh parsley or 1 tsp dried
2 tbsp lemon juice
1/2 tsp Himalayan salt, divided
1 tsp black pepper, divided
1/4 cup organic heavy cream (preferably grass-fed)
2 large organic egg yolks
Set Instant Pot to Sauté, let heat and after a few minutes add the turkey bacon. Let cook until bacon is just starting to crisp, about 3-4 minutes. Remove bacon from Instant Pot.
Season chicken on both sides with 1/4 tsp of salt and 1/2 tsp of pepper. Add in batches (do not crowd pot) to Instant Pot and cook until browned on both sides, about 4 minutes per side. Remove and set aside.
Add onion, celery, carrots, and mushrooms to the pot. Season with remaining 1/4 tsp of salt and 1/2 of pepper. Cook, stirring after a few minutes until vegetables are starting to brown. Around, 5-7 minutes.
Sprinkle arrowroot powder over vegetables and mix to coat. If using, slowly add the white wine while stirring the entire time. Turn Instant Pot off.
Add broth, potatoes, thyme, bay leaf, parsley, lemon juice to the Instant Pot. Return bacon and chicken to the pot.
Close the lid and set valve is set to “sealed” and cook at high pressure for 10 minutes.
Manually release the valve to venting and let the pressure release. Open the lid and set back to sauté. Whisk the cream and egg yolks together in a small bowl and slowly add a ladleful of broth from the pot to temper the eggs. Be sure to whisk the whole time. Add the mixture to the pot and cook for 2-3 more minutes until broth has thickened a bit. Turn your Instant Pot off and add additional seasoning if desired.