Pressure Cooker Chicken Thighs with Shallots and Herbs2022-01-29
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(4.7 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat0.5 g
Unsaturated Fat2.0 g
Pressure cooker chicken thighs with shallots and herbs is a quick, simple, and flavorful weeknight meal that will become a family favorite. Delicious and easy!
What are the benefits of cooking chicken thighs on high heat?
Cooking chicken thighs on high heat is a popular cooking technique that produces crispy skin. It can be done by roasting, pan-frying, or grilling.
The benefits of cooking chicken thighs on high heat are:
– The skin is crispy and crunchy
– The meat is moist and tender
What are some of your favorite recipes for chicken thighs?
Chicken thighs are a great alternative for people who are looking to eat healthier. They are leaner than other parts of the chicken, which makes them much healthier.
There are many different recipes that you can try when cooking chicken thighs. One of my favorite recipes is honey soy-glazed chicken thighs. The recipe is simple and easy to make, and it tastes absolutely delicious!
Can I substitute any vegetables for the shallots and herbs in this recipe?
The shallots and herbs in this recipe are not essential. You can substitute them with any vegetables that you have on hand.
Pressure Cooker Chicken Thighs with Shallots and Herbs
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- 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
Heat olive oil in the pressure cooker turned to the sauté mode.
Season chicken thighs with salt and black pepper. Working in batches, lightly brown chicken on both sides. Remove from the pressure cooker and transfer to a plate.
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.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure high. Set the timer to cook for 5 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove chicken from the pot and transfer to a serving platter. Cover with aluminum foil.
Over medium-high heat, bring the liquid to a boil. Stir in cubed butter. Season the mixture with more salt and black pepper.
Pour sauce over chicken thighs and serve immediately.