From Ann Mah’s Instantly French! Cookbook:
While this old-fashioned country recipe traditionally uses an entire chicken—preferably a tough old bird—here I use chicken thighs, which braise beautifully in the pressure cooker. For the braising liquid, I like to use an inexpensive (don’t spend more than $10), medium-bodied red wine like a Beaujolais Villages. Buttered broad noodles are a traditional accompaniment.
Featured in: 10 Instant Pot Chicken Recipes for Comforting Dinners All Week Long and 10 Quick & Easy Dinners the Whole Family Will Love. —The Editors