Recipe Category: Meat
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Ingredients
SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 8 minutes at HIGH pressure
- 12 bone-in chicken thighs (3 to 4 pounds)
- salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 medium shallots, minced
- 6 cloves garlic, minced
- ½ cup cider vinegar
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 1 cup low-sodium chicken broth
- ½ cup chopped fresh flatleaf parsley
Method
- Season the chicken generously with salt and pepper to taste
- In a 6- to 8-quart pressure cooker, melt 2 tablespoons of the butter with 1 tablespoon of the oil over medium-high heat until it foams
- Lightly brown the thighs in batches on both sides
- Transfer the browned chicken to a deep, broad, platter
- Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pot, along with the shallots and garlic
- Cook, stirring, until they become translucent, about 1 minute
- Add the vinegar and wine and scrape up any browned bits from the bottom of the pot
- Allow the liquids to cook down a bit, stirring occasionally, for about 5 minutes
- Whisk in the tomato paste and let the sauce simmer for about 2 minutes
- Add the broth a little at a time and the parsley
- Keep stirring to mix well
- Return the chicken to the pot along with any accumulated juice, nestling the chicken into the sauce
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- With a slotted spoon, transfer the chicken to a platter or individual dinner plates
- Over medium-high heat, bring the liquid in the pot to a boil to reduce it a bit if it’s too thin
- Serve the chicken with the juices on the side
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