INGREDIENTS 1 1/2 - 2 pounds chicken thighs, 5 chicken drumsticks salt black pepper 3 tablespoons of honey 3 tablespoons Dijon mustard 1 tablespoon of soy sauce 1/2 cup chicken broth 1 teaspoon of olive oil 5 cloves of garlic 1 tablespoon chopped parsley
Preparation: Season both sides of the chicken thighs with salt and ground black pepper. Combine the honey, Dijon mustard, soy sauce, and chicken broth. Stir to combine. Turn on the OAP and set the mode to Sauté. Add the olive oil when it's fully heated so the chicken doesn't stick to the pot. Brown both sides of the chicken thighs, skin-side down first, until the skin is golden brown and the underside is well browned. Add the garlic to the pot, followed by the honey mustard mixture. Cover the lid, select Manual, and set to High Pressure for 10 minutes. When the beep sounds, switch to Quick Release. When the valve lowers, carefully remove the lid and add the chopped parsley. Switch to Sauté mode and reduce the sauce for 1 to 2 minutes if you prefer a thicker sauce. Serve with spaghetti or steamed rice.
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