Buttery Chicken Chili with Crème Fraiche

"This deliciously flavorful and easy chili, with Thai, Indian, and French influence, is ready in under 1 hour in the instant pot. Warmly spiced with a bit of heat in the finish, the velvety, Black Box Buttery Chardonnay-infused sauce tastes like it’s been slowly simmered for hours. Topped with crème fraiche, lime juice and fresh cilantro, and served with warmed naan for dipping, the buttery chicken in this delectable chili has a wonderful depth of flavor and simply melts in your mouth. A chilled glass of Black Box Buttery Chardonnay is the perfect complement to this crowd-pleasing chili."

Prep Time

20 Minutes

Cook Time

10 Minutes

Paired With

Main Protein



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
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
Fresh cilantro
Naan bread


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.