Don’t worry if you haven’t caught the InstaPot craze… you can easily fix this tasty, SIBO-friendly chicken dinner any way you like… electric frying pan, Dutch oven with a lid… whatever works.
4 chicken thighs (I prefer thighs with both skin and bone for this recipe, especially if using an InstaPot, as it seems to yield even more flavor)
1 TBL Olive Oil
20-25 cherry tomatoes, cut in half*
1/4 cup finely chopped fennel
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 tsp dried marjoram
Dash of red wine vinegar
Just enough chicken broth to cover… roughly 3/4 cup depending on the thickness of your chicken thighs
*if you don’t like eating the thin peels of cherry tomatoes, pop them into the freezer for 30-45 minutes. Then bring a small pot of water to boil, add the tomatoes for about a minute. When you lift out the “blanched” tomatoes, the skins will slide off with a little rubbing.
Sauté all of the veggies in olive oil until softened and starting to caramelize—you can do this using the “sauté” function of your InstaPot, if you’re using one.
The photo shows a few tiny scraps from the broccoli I was preparing to steam as our side dish.
Push veggies aside, lightly salt the chicken pieces, and cook them just until golden on both sides.
Add marjoram, vinegar, and chicken broth.
If you’re using an InstaPot, secure the lid, push the “Poultry” button, and adjust the time (if necessary) to 13 minutes.
If you’re using an electric skillet, or frying pan, or Dutch oven, cover and continue cooking on low heat for another 35-45 minutes, until chicken is done and juices run clear when pierced with a fork.
If using an InstaPot, let the steam release naturally for 5-10 minutes (NPR), then release fully by pushing the release knob with a wooden spoon or other utensil that protects your hands.
Sprinkle with chopped parsley to serve (I always forget this step because we’re always ready to eat NOW!) 🙂
Serve with a steamed green veggie like broccoli or green beans, if you like.