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French Chicken Thighs

Ingredients

  • 1-2 pounds chicken thighs
  • 1 small onion
  • 4-5 carrots peeled and chopped
  • 4 red-skinned potatoes chopped
  • 2 tablespoons dijon mustard
  • 1 tablespoon Herbs de Provence
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 32 ounce container of chicken broth
  • 1-2 cloves minced garlic
  • 1 teaspoon corn starch

Instructions

Instant Pot Directions

  1. Set your Instant Pot to Saute. Add Olive oil and chicken thighs. Saute the chicken thighs so that the skin get's slightly crispy, but don't cook through the chicken. Remove the chicken and set aside.

  2. Add onions and garlic. Saute until the onions are translucent. Add the mustard, herbs de Provence, and lemon juice. Mix together.

  3. Add Chicken thighs on top of the sauce, and pour the chicken broth on top of the chicken.

  4. Place the vegetable steamer or the Instant Pot trivet on top of the chicken, and add the potatoes and carrots.

  5. Place the lid on your Instant Pot. Cook on high pressure for 15 minutes.

  6. Vent after the cooking process has been completed. Remove the chicken and potatoes. Set aside. Remove the chicken thighs and set aside.

  7. Set your Instant Pot to Saute, and cook the sauce to thicken it. Add corn starch. and cook the sauce until it is thickened.

  8. Arrange your chicken thighs on a platter with the carrots and potatoes. Ladle the thickened sauce on top of the chicken, potatoes, and carrots. Top with kalamata olives if desired and serve.