Braised chicken thighs with white beans, pancetta, and rosemary from Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide (page 62) by America's Test Kitchen

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Notes about this recipe

  • mamacrumbcake on August 31, 2019

    Very happy with this dish. The chicken cooks up fall-off-the-bone tender, but the highlight is the beans, which are accompanied by a delicious, deeply-flavored broth. This is the kind of recipe that the instant pot excels at, giving long-cooked flavor with the ease and convenience of a weeknight meal. As instructed by the recipe, I added a good glug of olive oil to each serving of beans. The flavor of the olive oil is prominent so use one that you like and that is fresh. There is enough chicken for a family of four, but it doesn’t seem like enough beans for more than three. I was bummed I didn’t have a loaf of crusty bread. It would have been perfect with this. This is a very easy dish—short ingredient list, minimal chopping, and doesn’t create a mountain of dirty dishes.

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