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INGREDIENTS:
- 1 Tbsp olive oil
- 4 lb bone-in, skin-on chicken thighs
- Salt and freshly ground pepper
- 1 cup chopped shallots
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1/4 cup whole-grain mustard
- 1/4 cup Dijon mustard
- 1 tsp chopped fresh marjoram
- 1/4 cup heavy cream
- 1 Tbsp cornstarch
- Chopped fresh parsley, for garnish
- Cooked pearl couscous warmed
DIRECTIONS:
In bowl of pressure cooker on Saute setting, add oil. Pat chicken dry with paper towels and season generously with salt and pepper. In batches, add chicken pieces, skin-side down, and cook until fat is rendered and skin is crisp and golden brown, 6-8 minutes. Transfer chicken to a plate and repeat with remaining chicken. Remove all but 2 tablespoons of fat from pan.
Add shallots and garlic and cook until softened, about 3 minutes. Add wine, scrape up any browned bits at bottom of pan with a wooden spoon, and cook until almost evaporated, about 6 minutes. Stir in broth, mustards, marjoram, and add back chicken.
Close lid and select High Pressure and cook for 12 minutes. Quick release pressure.
In a small bowl, add cream, and cornstarch and whisk to combine. Whisk slurry into chicken, season with salt and pepper and select Saute setting, stirring occasionally, until sauce is thickened. Garnish chicken with parsley and serve with pearl couscous.