7 oz. pancetta, chopped, cooked until slightly browned, drained
8 Smart Chicken boneless, skinless chicken thighs
6 medium shallots, sliced
12 oz. petite carrots (or 3 large carrots, sliced into coins)
1 small bulb fennel, trimmed, cored, and sliced
2 cloves garlic, minced
2 cups white wine
3 cups chicken broth
4 sprigs thyme
1 bay leaf
Slurry made from 1/2 cup water and 2 Tbs. cornstarch
2 Tbs. flat leaf Italian parsley, minced
Cook pancetta in open pressure cooker over medium heat until pancetta is crispy and browned, approx. 3-4 minutes. Remove pancetta from pan and drain on paper towels; reserve.
Add 1 Tbs. olive oil to open pressure cooker over medium high heat. When oil is hot, add chicken thighs, a few at a time, and cook until golden brown on all sides; removing from pressure cooker as you go along, keeping drippings in pressure cooker. Reserve browned chicken thighs with pancetta.
Place shallots, carrots, and fennel into drippings in open pressure cooker and cook over medium heat until vegetables are softened and golden brown, approx. 6-8 minutes; add garlic and cook an additional 30 seconds, just until fragrant.
Place chicken on top of cooked vegetables; add wine and broth to pressure cooker, along with thyme and bay leaf; cover pressure cooker and lock lid into place. Bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 10 minutes.
Remove from heat and let pressure cooker depressurize slowly, carefully removing the lid after the pressure drops. Transfer the chicken from pressure cooker to a platter, using a slotted spoon. Stir prepared slurry into sauce and bring to a boil; reduce heat to a simmer and cook until mixture thickens, whisking constantly, approx. 2-3 minutes.
To serve, place chicken on a platter, pour thickened sauced over the top, then garnish with reserved cooked pancetta and freshly minced Italian parsley.