Servings: 6

4 ounces thick-cut bacon, diced 4 ounces thick-cut bacon, diced
1 leek, white part only, rinsed and sliced 1 leek, white part only, rinsed and sliced
1-2 tbsp avocado oil 1 to 2 tbsp avocado oil
1 whole chicken cut into 10 pieces 1 whole chicken cut into 10 pieces
2 tsp kosher salt 2 tsp kosher salt
2 cloves of garlic, minced 2 cloves of garlic, minced
8 ounces Cremona mushrooms, sliced 8 ounces Cremona mushrooms, sliced
1 tbsp chopped fresh tarragon 1 tbsp chopped fresh tarragon
2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
1/½ cups Riesling 1/½ cups Riesling
1/4 cup heavy whipping cream ¼ cup heavy whipping cream

1. Set the pot to Sauté. Add bacon and cook until crispy. Add the leek and cook until softened, about 10 minutes. While the leek is cooking, pat the chicken dry and season it with salt. Use a slotted spoon to transfer the bacon and leek to a bowl, leaving the fat.
2. If the pot looks dry, add the avocado oil. Working in batches, Brown the chicken for 3 minutes per side until golden. Transfer the chicken to a platter.
3. Add the garlic, mushrooms, and half of the tarragon and parsley to the pot. Stir to coat the mushrooms in the fat and cook for 1 minute. Deglaze the pot with wine, scraping the bottom to loosen and brown bits. Allow the wine to boil for 5 minutes. Press Cancel.
4. Return the chicken to the pot along with and accumulated juices. Add the bacon-leek mixture. Cook for 8 minutes.
5. When the pot beeps, QR the steam. Transfer food out.
6. Press Cancel, the Sauté. Stir the cream into the liquid in the pot. Allow sauce to thicken for 2 to 3 minutes, then carefully pour in into a gravy boat. Garnish the chicken and vegetables with the remaining herbs. Serve with braising sauce on the side.