SERVES 4
TOTAL TIME: 40 minutes (plus time to pressurize and depressurize pot)
We prefer to use red potatoes measuring 1 to 2 inches in diameter in this recipe; do not substitute full-size potatoes or they will affect the cooking time. Large potatoes, halved, might not be cooked through in the shorter amount of time involved with a quick release.
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1 |
tablespoon vegetable oil |
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8 |
(6-ounce) bone-in, skin-on chicken thighs, trimmed |
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Salt and pepper |
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|
2 |
tablespoons all-purpose flour |
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½ |
cup dry white wine |
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1 |
cup low-sodium chicken broth |
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1 |
onion, chopped fine |
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3 |
garlic cloves, minced |
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2 |
pounds small red potatoes, halved |
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1 |
tablespoon minced fresh tarragon |
1. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown half of thighs, skin side down, until golden, about 6 minutes; transfer to plate. Remove and discard skin from all thighs.
2. Add flour to fat left in pot and cook over medium-high heat until golden, about 1 minute. Stir in wine, scraping up any browned bits, and cook until slightly reduced, about 1 minute. Stir in broth, onion, and garlic. Add chicken to pot and top with potatoes.
3. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 15 minutes, adjusting heat as needed to maintain high pressure.
4. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you. Transfer potatoes and chicken to platter. Season sauce with salt and pepper to taste and stir in tarragon. Pour sauce over chicken and potatoes and serve.