A satisfying and pretty straightforward pressure cooker recipe from my new ATK pressure cooker cookbook.
8 (5-7 ounce) chicken thighs (I used boneless – recipe called for bone-in, but you lose the skin, so I figured this swap made sense)
salt and pepper
1 tbsp vegetable oil
1 finely chopped onion
3 minced garlic cloves
2 tbsp flour
1/2 cup dry white wine (I subbed sherry)
3/4 cup chicken stock, ideally homemade
2 pounds small red potatoes, halved
1 tbsp minced tarragon
Heat oil in pan. Brown chicken on each sides. Remove from pot. Add onion and garlic and brown a couple more minutes. Add flour and cook another minute. Stir in wine and broth and whisk to avoid lumps. Add chicken and then potatoes back to pot.
Cook on high pressure for 20 minutes. Quick release pressure and if you have time, remove fat from sauce. Add tarragon in and serve.