Post by wilderness on Aug 23, 2019 6:10:13 GMT -5
Chicken thighs with vinegar sauce-annrms
brown the trimmed thighs in butter/oil, set aside, add 3T red wine vinegar, 1/2 cup chicken broth, 1/2 cup wine, 1 T dried tarragon (less if it's "new"; mine is "old"), hot pepper flakes, salt & pepper. Bring up to pressure, lower heat to maintain pressure for 7 minutes; natural release for 5; quick release after that. I reduced the sauce a bit and shredded the chicken. Had it in bowls with Aldi's rice blend.
