Íngredíents:
- 1 1/2 - 2 lbs. bone-ín skín-on chícken thíghs
- salt
- ground black pepper
- 2 tablespoons olíve oíl
- 4 cloves garlíc, mínced
- 1/2 - 3/4 cup chícken broth
- 3 tablespoons brown sugar
- 1/2 teaspoon apple cíder vínegar
- 3 dashes cayenne pepper
- 1/4 teaspoon salt or more to taste
- 1 tablespoon chopped parsley
Ínstructíons
- Season the chícken thíghs wíth salt and ground black pepper on both sídes of the chícken. Turn on the Saute mode on your Ínstant Pot. As soon as the pot ís fully heated and hot, add the olíve oíl. Pan sear the chícken thíghs (skín síde down fírst) untíl both sídes turn nícely brown. You can also pan-sear the chícken ín a skíllet and then transfer them over to the Ínstant Pot.
- Add the mínced garlíc and saute untíl líght brown. Add the chícken broth, brown sugar, apple cíder vínegar, cayenne pepper and salt. Cover the pot and select Manual and set to Hígh pressure for 8 mínutes.
- When ít beeps, turn to Quíck Release. When the valve drops, remove the líd carefully and turn to Saute mode to reduce the sauce íf ít's too watery. Add the chopped parsley and serve ímmedíately.
Recípe Note
- Í used a 6-quart Ínstant Pot. Íf you don't have an Ínstant Pot, you can make thís recípe ín a slow cooker, or on your stove top. Íf you use a slow cooker, Use hígh heat and cook for 3 hours. For stove top, just pan-fry the chícken and then add ín all the íngredíents of the sauce. Símmer on low heat and cook untíl the chícken meat ís tender.
- Í used organíc chícken thíghs, so they are very small. Íf you use regular chícken thíghs, you can íncrease the pressure cookíng tíme to 10 mínutes for tender meat.
This article and recipe adapted from this site