chicken bouillabaisse

Soulcakeduck

Instant pot recipe from America's test kitchen

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

Salt and pepper

3 tablespoons extra-virgin olive oil

1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

4 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon all-purpose flour

¼ teaspoon saffron threads, crumbled

¼ teaspoon cayenne pepper

¼ cup dry white wine

¼ cup pastis or Pernod

3 cups chicken broth

1 (14.5-ounce) can diced tomatoes, drained

12 ounces Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces

1 (3-inch) strip orange zest

1 (12-inch) baguette, sliced ¾ inch thick on bias

1 tablespoon chopped fresh tarragon or parsley

1 Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat 1 tablespoon oil for 5 minutes (or until just smoking). Place half of chicken, skin side down, in multicooker and cook until browned, 5 to 7 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate.

2 Add fennel to fat left in multicooker and cook until beginning to soften, about 4 minutes. Stir in garlic, tomato paste, flour, saffron, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in wine and pastis, scraping up any browned bits and smoothing out any lumps. Stir in broth, tomatoes, potatoes, and orange zest. Nestle chicken, skin side up, into multicooker, adding any accumulated juices.

3A to pressure cook Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

3B to slow cook Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken is tender, 2 to 3 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 4 to 5 hours.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

4 Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Arrange baguette slices in single layer on rimmed baking sheet. Drizzle with remaining 2 tablespoons oil and season with salt and pepper. Bake until light golden brown, 10 to 15 minutes.

5 Transfer chicken to plate and discard skin, if desired. Discard orange zest. Let cooking liquid settle, then skim excess fat from surface using large spoon. Stir in tarragon and season with salt and pepper to taste. Divide stew between individual shallow bowls and top with chicken. Serve with croutons."

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