cooking under pressure: chicken thighs & sauce

How To Make cooking under pressure: chicken thighs & sauce

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  PREP/PREPARE
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  For this recipe, you will need a pressure cooker, or an instant pot.
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  If you want make this recipe gluten free, substitute and equal amount of arrowroot powder for the flour.
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  What is tamari and/or liquid aminos? Basically they are gluten free versions of regular soy sauce.
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  The short cooking time in the pressure cooker/instant pot, should keep the skin crispy; however, if you want it almost “bacon” crispy, then when it comes out of the pressure cooker, while you are making the sauce, pop them under a broiler for a minute or two.
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  Gather your ingredients (mise en place).
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  Whisk the brine ingredients together in a bowl, until completely dissolved, add the chicken thighs, cover, and place into the fridge for 2 – 3 hours.
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  Chef’s Note: Make sure that the water is cold, before adding the chicken.
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  Chef’s Tip: The brining step is optional; however, it does make for some juicy chicken. If you choose not to brine, then add about 1/2 teaspoon of salt to the dry rub.
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  Add the ingredients for the dry rub together, in a small bowl.
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  Pat the chicken dry with a paper towel, and then sprinkle with the rub.
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  Add the oil to a skillet over medium-high heat, and when it begins to shimmer, add the chicken, skin-side-down.
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  Cook until the chicken releases easily from the pan (about 3 – 4 minutes), then flip and cook the other side for an additional 2 minutes.
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  Remove the pan from the heat, and reserve the chicken thighs.
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  Chef’s Note: DO NOT clean out the pan, you will need it to make the gravy.
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  Place the wire rack accessory into the pressure-cooker insert, and then pour in the chicken stock.
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  Add the chicken on top of the wire rack.
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  Chef’s Note: The wire rack will raise the chicken above the chicken stock, and keep the skin crispy. In addition, the cooking chicken will drip juices into the stock, and help to make a yummy pan sauce.
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  Set the pressure cooker to high, and cook for 14 minutes.
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  After the allotted time, let the cooker sit for 5 minutes, and then quick-release the remaining steam.
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  Remove the chicken from the cooker, and reserve.
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  Place the flour and water into a small bowl, and whisk to create a slurry.
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  Place the chicken stock into the pan used to sear the chicken, stir in the slurry, and bring the heat up to medium high.
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  Chef’s Tip: The reason we did not clean out the pan is because it contained juices, and brown bits on the bottom from the searing of the chicken. As you are stirring, use a wooden spoon to scrape those bits up, and dissolve them into the stock. As they dissolve, those brown bits (called fonds), will give the sauce a wonderful deep flavor.
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  Add the capers and lemon juice, then stir until thickened, about 3 – 4 minutes.
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  PLATE/PRESENT
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  Serve the chicken, while still warm, with your favorite sides, and do not forget that yummy pan sauce. Enjoy.
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  Keep the faith, and keep cooking.
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