Tuscan Chicken

With a blend of aromatic spices and tender chicken, this Instant Pot dish embodies the essence of comfort cooking. Perfect for serving 2 to 4 people, it brings a touch of elegance to the table. You can quickly and effortlessly enjoy this delicious masterpiece in less than 30 minutes, including prep and cooking time.

Servings: 2-4 pers
Total preparation time: < 30 min

Ingredients:

For the quinoa rice

- 150 grams of quinoa

- 80g rice

- 250 ml of water

For the Tuscan chicken

- 4 Chicken thighs with bonen>

- 1 onion

- 280 g (or drained 140 g) Sun-dried tomatoes

- 3 cloves of garlic, peeled and diced

- 125 ml Double cream

- 375 ml stock

- 320 g Spinach

- 5 g basil

- 1 teaspoon Italian herbs

- Olive oil, salt and pepper if desired

Instructions:

1. Choose the baking tin and add a dash of oil, then place the chicken in the inner pot with the skin side down. Cook the chicken until it turns golden brown, then turn it over and cook the other side. When done, remove the chicken from the pan and set it aside.

2. In the same pan, add the chopped onion and fry until it turns golden brown. Then add the sun-dried tomato and the grated garlic.

y:Arial,sans-serif"> 3. Meanwhile, place the stock and heavy cream in a jug and add to the inner pot. Stir everything together to combine.

4. Return the browned chicken to the pan, place it crispy skin side up and add the trivet, with the legs between the thighs.

5. Place a bowl on the trivet, which can accommodate the inner pot and is large enough to leave room for the rice to cook and expand.

6. Add the quinoa, rice and 250 ml of water to the bowl with a generous pinch of salt and close the pressure-cooking lid.

7. Pressure cook at high temperature for 2 minutes, followed by 10 minutes of natural pressure release.

8. Once the cooking time has elapsed, remove the lid. Loosen the quinoa rice and remove the bowl. Put aside.

9. Remove the chicken pieces and stir in the spinach, chopped basil and mixed herbs. Stir until the spinach shrinks from the residual heat and season the sauce. Divide the quinoa rice into bowls and serve.