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Bistro Chicken




Source of Recipe


Sharon


List of Ingredients




Bistro Chicken in the Pressure Cooker


2 shallots
1 can diced tomatoes -- drained
6 boneless, skinless chicken thighs
3 tbsp butter
3 tbsp red wine vinegar
1/3 cup white wine
1/3 cup chicken broth
1/2 tsp dried tarragon
salt and pepper to taste


Recipe




Mince shallots.

Melt 1 tbsp of the butter in pressure cooker.

Add chicken and brown on both sides; remove from pan and set aside.

Add vinegar to pressure cooker and scrape any browned bits from the bottom.

Add shallots and cook until softened, about 2 minutes, stirring constantly.

Add tomatoes, wine, stock and tarragon, salt and pepper and then arrange chicken on top.

Cover and bring to full pressure.

Once full pressure is reached, cook for 10 minutes.

Release pressure and remove chicken and set aside, covered with foil.

Increase heat to high and boil sauce till thick, about 5 minutes.

Add xanthum or another thickening agent if desired.

in remaining 2 tbsp of butter and adjust seasoning.

Return chicken to pan and turn to coat.