Chicken Cacciatore in a Slow Cooker

Ingredients:

• 8 chicken thighs with skin and bones (about 1.2 kg)
• 2 tbsp. l. olive oil
• 3 strips of bacon
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 cloves of garlic, crushed
• 3 tablespoons tomato paste
• 1 tbsp thyme leaves
• 3/4 cup red wine
• 1/4 cup chopped parsley
• To serve: polenta
• Special equipment: Instant Pot® 6-8 quart multicooker.

Preparation:

1. Set a 6-quart slow cooker to high heat and cook until hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon of salt and a small amount of ground black pepper. Drizzle olive oil into the slow cooker bowl and add 4 chicken pieces, skin side down. Cook until golden brown, 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Transfer the chicken to a plate and cook the remaining chicken pieces in the same manner.
2. Line a plate with paper towels. Add the bacon to the slow cooker and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to the lined plate. Reserve only 2 tablespoons of the rendered fat in the bowl and add the onion. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots begin to soften, 2 to 3 minutes. (Note: The sauté mode on most slow cookers only lasts 30 minutes. If your slow cooker turns off, simply restart it on high heat for sauté.)
3. Add the tomato paste and thyme and cook, stirring constantly, until the paste is softened, 1-2 minutes. Pour in the red wine and cook, stirring occasionally, until it has evaporated and reduced by half, 5-6 minutes. Add 1/2 cup water, the fried bacon, 1 teaspoon salt, and a few grinds of black pepper and stir. Remove from the saute mode and add the chicken.
4. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 20 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and removing the lid.
5. Transfer the chicken to a serving dish. Return to high heat and reduce the sauce until it thickens, leaving you with only 2 cups of sauce, about 15-20 minutes. Pour the sauce over the chicken and sprinkle with parsley. Serve with polenta.