Buttery Chicken Chili with Crème Fraiche
Ingredients
| Ingredient | Quantity |
|---|---|
| Mild diced tomatoes with green chilies | Two cans (10oz each); drained, One 6oz can, 6 cloves; peeled and chopped, 3 medium size shallots; peeled and roughly chopped, 1 Tbsp; freshly grated, 1 Tbsp, 1 tsp, 2 tsp, 1 tsp, 1 tsp, 1/2 tsp, 2 1/2 lbs; sliced into 1-inch-thick pieces, One 15.5oz can; drained and rinsed, 1/2 cup, 1 cup, 1/2 cup plus 6 Tbsp, 4 Tbsp, As garnish (desired amount), 2 limes; each sliced into 3 wedges for a total of 6, 6 pieces; warmed |
| Tomato paste | |
| Garlic | |
| Shallots | |
| Fresh ginger | |
| Light brown sugar | |
| Kosher salt | |
| Garam masala | |
| Ground turmeric | |
| Ground cumin | |
| Chili powder | |
| Boneless, skinless chicken breasts | |
| Cannellini beans | |
| Black Box Buttery Chardonnay | |
| Sour cream (full fat) | |
| Whole milk | |
| Butter | |
| Fresh cilantro | |
| Limes | |
| Naan bread |
Directions
1.) Add first 11 ingredients to a 6-to-8-quart instant pot; stir to combine.
2.) Add chicken; stir to combine.
3.) Add cannellini beans; stir to combine.
4.) Pour in Black Box Buttery Chardonnay; do not stir.
5.) Close instant pot lid. Select Pressure Cook mode, then select Chili setting (10 minutes), or select Custom setting for 10 minutes.
6.) To make crème fraiche, add sour cream and whole milk to a jar with lid. Secure lid and shake well to combine.
7.) When chili is done cooking, pour 2/3 crème fraiche (reserve the rest to garnish) into chili, followed by butter. Stir until butter melts and crème fraiche is combined.
8.) Spoon chili into 6 bowls. Pour about 2 tablespoons reserved crème fraiche over each serving. Garnish with fresh cilantro, a lime wedge for spritzing over chili, and warm naan for dipping.
Serve with chilled glasses of Black Box Buttery Chardonnay.
Serves 6.