Pressure Cooker Chicken Thighs with Shallots and Herbs

By KimberlyB

Ingredients

• 3 tablespoons olive oil
• 6 chicken thighs
• 2 medium shallots,minced
• 1/2 teaspoon dried mixed herbs (herbes de Province)
• 1/2 cup (125 ml) low-fat chicken broth
• 1/2 cup dry red wine
• 2 tablespoons cold unsalted butter,cubed
• sea salt and freshly ground black pepper to taste

Preparation

Step 1

1. Heat olive oil in pressure cooker over medium-high heat.

2. Season chicken thighs with salt and black pepper. Working in a batches,lightly brown chicken on both sides. Remove from pressure cooker and transfer to a plate.

3. Add remaining ingredients,except butter, to pressure cooker. Mix well. Scrap any browned bits from the bottom and bring mixture to a boil. Return browned chicken to the pot.

4. Close pressure cooker and lock the lid. Set burner heat to high. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 5 minutes.

5. Remove the pot from the heat and set aside for a couple of minutes. Using a tongs,remove chicken form the pot and transfer to serving platter. Cover with aluminum foil.

6. Over medium-high heat ,bring the liquid to a boil. Stir in cubed butter. Season mixture with more sat and black pepper.

7. Pour sauce over chicken thighs and serve immediately.