Apricot Glazed Herbed Chicken Thighs IP

By

This chicken brings back so many memories every time I make it. It pairs very nicely with my Pressure Cooker Thai Triple Coconut Rice or Mashed Potatoes with Glistening Sauce and a green vegetable.

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Ingredients

  • Ingredients
  • 4 Chicken Thighs
  • 3 Tablespoons Salted Butter, cut into pieces (reserve 1 teaspoon for Glaze)
  • 1/4 teaspoon dry Rosemary
  • 1/4 teaspoon dry Tarragon
  • 1/8 teaspoon White Pepper
  • 1 Tablespoon Lemon Juice
  • 1/2 cup water
  • 1/4 cup Apricot Jam
  • 1 Tablespoon Orange Liqueur, such as Grand Marnier or Triple-Sec

Preparation

Step 1

Instructions

Mix together Rosemary, Tarragon and White pepper and season chicken thighs. Place seasoned chicken thighs, skin side up, in Pressure Cooker cooking pot. Place pieces of butter on top of chicken and squeeze Lemon Juice over chicken. Pour in water.
Lock on the lid and Close Pressure Valve.
Cook on High Heat for 9 minutes.
When Beep sounds, allow a 15 minutes Natural Pressure Release.
Remove chicken thighs to greased cast iron skillet or oven safe pan, skin side down.
Dump out the liquid from the Pressure Cooker cooking pot.
Turn on your oven's broiler to low.
Select Sauté or Browning on your Pressure Cooker and add Apricot Jam, *Orange Liqueur and 1 teaspoon of butter. Whisk the Jam until it becomes liquid, about two minutes.
Brush Apricot Glaze onto chicken and place under broiler for five minutes, or until Glaze is bubbling. Remove from oven, flip chicken and brush Glaze onto chicken skin and place back under the broiler for five minutes, or until the skin starts to char.
Remove from oven, brush with the remainder of the Glaze and server with Coconut Rice.

Notes
* If you are not using Orange Liqueur, reserve a Tablespoon of the chicken cooking juice.

If using Chicken Breasts, cook for 9 minutes under pressure

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