Mississippi Chicken Recipe
- cook TIME 33 mins
- prep TIME 7 mins
- total TIME 40 mins
Ingredients (20)
- 22 oz skinless boneless chicken breast cut into quarters
- 4 oz onion diced
- 1 oz pepperoncini sliced
- 4 fl oz red wine
- 1 1/2 tsp gravy mix
- 1 1/2 tbsp all-purpose flour
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Dijon mustard
- 1 cup water
- 2 tbsp cilantro chopped
- 2 tbsp parsley chopped
- 1 tbsp plain Greek yogurt
- 26 oz potatoes cubed
INSTRUCTIONS
Prep:
Slice the chicken breasts into quarters.
Cut the potatoes into cubes: Peel off the skin, cut each potato into halves, then cut each half into quarters.
Remove the stem and cut the pepperoncini into thin slices.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Finely chop the parsley.
Finely chop the cilantro.
Cook:
Sauté the garlic and onion in olive oil: Turn on the sauté mode of your instant pot, add 2 tbsp olive oil, 1 tbsp garlic, and 4 oz onion and sauté for 1 minute.
Add the chicken: Add 22 oz chicken breasts and stir-fry for 2 minutes.
Add the gravy mix, butter, and other seasonings: Add 1.5 tsp gravy mix, 1 tbsp unsalted butter, 1/4 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp Dijon mustard. Toss well and stir-fry for 3 minutes.
Add the flour: Add 1 1/2 tbsp all-purpose flour and mix well for 1 minute.
Add the red wine: Add 4 fl oz red wine and cook for 2 minutes.
Add the water and turn to stew mode: Add 1 cup water, close the lid, and turn the stew mode on. Cook for 15 minutes.
Microwave the potatoes: Add 26 oz potatoes to a bowl, cover with plastic wrap, and microwave for 10 minutes or until tender.
Mash the cooked potato.
Shred the chicken and turn to sauté mode: Use two forks to pull the chicken apart, one to stabilize the chicken and the other to tear away the meat. Turn the sauté mode on and cook for 5 minutes.
Add the pepperoncini: Add 1 oz pepperoncini and stir well. Remove from the heat when done.
Garnish and serve: Garnish with 2 tbsp cilantro, 2 tbsp parsley, and 1 tbsp plain Greek yogurt on top. Serve with mashed potatoes.