Instant Pot Chicken and Potatoes with Fennel and Saffron
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed¼ teaspoon pepper 2 tablespoons extra-virgin olive oil, divided1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin4 garlic cloves, minced1 tablespoon all-purpose flour 1 tablespoon tomato paste ¼ teaspoon saffron threads, crumbled¼ cup Pernod 3 cups chicken broth, plus extra as needed1 (14.5-ounce) can diced tomatoes, drained1½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces1 (3-inch) strip orange zest 1 tablespoon chopped fresh tarragon or parsley
Before You Begin
We prefer to use Pernod in this recipe, but you can substitute other anise-flavored liqueurs. Do not use sambuca or Jägermeister. Serve with crusty bread.
Instructions
- Pat chicken dry with paper towels and sprinkle with pepper. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add fennel to fat left in pot and cook, using lowest sauté function, until softened, 3 to 5 minutes. Stir in garlic, flour, tomato paste, and saffron and cook until fragrant, about 1 minute. Whisk in Pernod, scraping up any browned bits and smoothing out any lumps. Stir in broth, tomatoes, potatoes, and orange zest. Nestle chicken skin side up into potato mixture and add any accumulated juices.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to plate and discard skin, if desired. Discard orange zest. Adjust consistency of stew with extra hot broth as needed. Stir in tarragon and remaining 1 tablespoon oil; season with salt and pepper to taste. Transfer to individual serving bowls and top with chicken. Serve.
Time
1 hourYield
Serves 4Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, divided
1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon tomato paste
¼ teaspoon saffron threads, crumbled
¼ cup Pernod
3 cups chicken broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes, drained
1½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces
1 (3-inch) strip orange zest
1 tablespoon chopped fresh tarragon or parsley
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, divided
1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon tomato paste
¼ teaspoon saffron threads, crumbled
¼ cup Pernod
3 cups chicken broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes, drained
1½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces
1 (3-inch) strip orange zest
1 tablespoon chopped fresh tarragon or parsley
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, divided
1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon tomato paste
¼ teaspoon saffron threads, crumbled
¼ cup Pernod
3 cups chicken broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes, drained
1½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces
1 (3-inch) strip orange zest
1 tablespoon chopped fresh tarragon or parsley
Why This Recipe Works
The items that give bouillabaisse its robust flavor—garlic, fennel, and saffron—can withstand high pressure and made a fragrant broth, while browning the chicken and aromatics beforehand boosted savory flavor. A small amount of licorice- flavored liqueur provided the traditional anise note, while canned tomatoes lent brightness.
Before You Begin
We prefer to use Pernod in this recipe, but you can substitute other anise-flavored liqueurs. Do not use sambuca or Jägermeister. Serve with crusty bread.
Instructions
- Pat chicken dry with paper towels and sprinkle with pepper. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add fennel to fat left in pot and cook, using lowest sauté function, until softened, 3 to 5 minutes. Stir in garlic, flour, tomato paste, and saffron and cook until fragrant, about 1 minute. Whisk in Pernod, scraping up any browned bits and smoothing out any lumps. Stir in broth, tomatoes, potatoes, and orange zest. Nestle chicken skin side up into potato mixture and add any accumulated juices.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to plate and discard skin, if desired. Discard orange zest. Adjust consistency of stew with extra hot broth as needed. Stir in tarragon and remaining 1 tablespoon oil; season with salt and pepper to taste. Transfer to individual serving bowls and top with chicken. Serve.
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