Pressure Cooker Old South Chicken Stew
The sugar in this dish offsets the acidity of the tomatoes. The aroma of the bacon fat will transport you back to a time when all Southern cooks kept a container of bacon drippings at the ready.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 3 Tbsp. bacon fat
- 8 bone-in chicken thighs (6 oz. each)
- 2 cups water
- 1 can (28 oz.) diced tomatoes
- 2 large yellow onions, peeled and sliced
- 1⁄4 tsp. sugar
- 1⁄2 cup dry white wine
- 1 package (10 oz.) frozen lima beans, thawed
- 1 package (10 oz.) frozen whole kernel corn, thawed
- 1 medium russet potato, peeled and cubed
- 1 cup breadcrumbs, toasted
- 3 Tbsp. Worcestershire sauce
- 1⁄4 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- Bring the bacon fat to temperature in the pressure cooker over medium heat. Add 4 chicken thighs skin-side down and fry them until lightly browned.
- Remove the fried thighs and fry the remaining thighs. Return the first 4 fried thighs to the pressure cooker and add the water, tomatoes, onions, sugar, and wine.
- Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Quick-release the pressure and remove the lid. Remove the chicken.
- Once chicken is cool enough to handle, remove the meat from the bones and discard the skin and bones. Shred the chicken meat and set aside.
- Add the lima beans, corn, and potatoes to the pot. Bring to a simmer and cook uncovered for 30 minutes.
- Stir in the shredded chicken, breadcrumbs, and Worcestershire sauce. Simmer for 10 minutes, stirring occasionally, to bring the chicken to temperature and thicken the stew. Add salt and pepper.