Braised Chicken Thighs with Potatoes Pressure Cooker Recipe

Braised Chicken Thighs With Potatoes Pressure Cooker Recipe

Ingredients

Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 20 minutes

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• ½ cup dry white wine
• ¾ cup low-sodium chicken broth
• 2 pounds small red potatoes, halved
• 1 tablespoon minced fresh tarragon

Method

1. Pat chicken dry with paper towels and season with salt and pepper
2. Heat oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown half of thighs, skin side down, until golden, about 6 minutes; transfer to plate
4. Remove and discard skin from browned and unbrowned thighs
5. Pour off all but 1 tablespoon fat from pot
6. Add onion to fat left in pot and cook over medium heat until softened, about 5 minutestir in garlic and cook until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in wine, smoothing out any lumps, and cook until slightly reduced, about 1 minutStir in brotUsing wooden spoon, scrape up all browned bits stuck on bottom of poNestle chicken with any accumulated juices into pot and top with potatoes

HIGH PRESSURE FOR 20 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Transfer potatoes and chicken to serving dish, tent loosely with aluminum foil, and let rest for 5 minutes
5. Using large spoon, skim excess fat from surface of sauce
6. Stir in tarragon and season with salt and pepper to taste
7. Pour sauce over chicken and potatoes and serve

Full List of Chicken Recipes
Full List of Potato Recipes