Instant Pot Braised Chicken
Serves 2 to 4.
By Dennis W. Viau; an original recipe.
This meal is about simplicity. The Instant Pot counter top cooker makes simplicity easy. Set up the Pot and walk away. Let it do it’s thing while you enjoy doing something else. At the end of the cooking time enjoy a delicious meal of chicken and gravy.
Ingredients:
2 to 3 tablespoons neutral cooking oil, such as corn or canola oil
5 to 6 chicken drumsticks, or other pieces you prefer
1 quart (about 1 liter) chicken stock or broth, divided
5 to 6 sprigs fresh thyme, or a pinch of dry herb
1 pinch of salt
Pepper to taste
2 to 3 tablespoons all-purpose flour
Directions:
Heat the oil in a large skillet over medium heat. Pat the chicken pieces dry with paper towels and arrange in the skillet. Brown lightly on each side, about 5 minutes per side.
Set aside 1 cup of stock and pour the remaining stock into the Instant Pot. Select the Sauté function to heat the liquid until it begins to boil. Stop the heating and arrange the chicken pieces in the Pot. Add the thyme, salt, and pepper. Select the Slow Cook function, set to Normal, cover the pot and adjust the cooking time to 3 hours.
About halfway through the cooking time use tongs to turn the chicken pieces over for more even cooking.
When the Pot signals the cooking time is complete, transfer the chicken to a plate. Remove about 2 cups of the liquid from the pot and save for soup later (it freezes well). Remove and discard the thyme sprigs. Combine the reserved stock with the flour in a bowl. Whisk to blend well. Add to the Pot and select the Sauté function. Stir the mixture until it comes to a boil and thickens. Turn off the Pot and return the chicken to the liquid to keep hot.
Meanwhile, prepare your side dish(es) of your favorite vegetables, or this chicken can be served over cooked noodles or rice. Mashed potatoes would be delicious garnished with some of this gravy.
Variation:
You can brighten up the flavor of this meal by adding a squeeze of fresh lemon juice before serving.
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