This French-inspired dish tastes deceptively complex—but the simple preparation and super-quick cooking will leave you with time to spare. Serve this with hot crusty bread or over white rice or buttered noodles and be transported to the French countryside in your own home.
Recipes courtesy of EMERIL'S COOKING WITH POWER , William Morrow © 2013
|4 tablespoons olive oil||1 1/4 teaspoons freshly ground black pepper|
|2 1/2 pounds sweet onions, halved and sliced crosswise||4-6 sprigs fresh thyme|
|3 ounce prosciutto or other salty ham,finely chopped||1 1/4 cups heavy cream|
|1 tablespoon minced garlic (2-3 cloves)||2 tablespoons unsalted butter, at room temperature|
|3/4 cup dry white wine||3 tablespoons all-purpose flour|
|1/4 cup brandy||2 tablespoons coarsely chopped fresh parsley leaves|
|3 pounds boneless, skinless chicken thighs||warm crusty bread, hot steamed rice, or hot cooked noodles, for serving|
Heat 2 tablespoons of the olive oil in a 6-quart pressure cooker set on the “browning” program. When it is hot, add the onions and ½ teaspoon of the salt and cook, stirring occasionally, until the onions are soft and tender and most of their liquid has evaporated, about 20 minutes. Add the prosciutto and garlic and cook for 2 minutes. Then add the white wine and brandy, stir, and transfer to a heat-proof mixing bowl.
Season the chicken thighs with 1½ teaspoons of the remaining salt and ¾ teaspoon of the pepper. Add the remaining 2 tablespoons olive oil to the pressure cooker (still on the “browning” program) and brown half of the thighs until golden on both sides, 8 to 10 minutes. Transfer them to a plate and brown the remaining thighs. When the second batch of thighs is golden, top them with half of the reserved onion mixture. Place the remaining reserved browned thighs on top of the onions, and spoon the remaining onion mixture over the top. Add the thyme sprigs and drizzle the cream over all. Close and lock the lid, and set to “low pressure” for 15 minutes.
Open the pressure release valve, allow the steam to escape, and carefully unlock and open the lid. The thighs should be very tender. Remove and discard the thyme sprigs. Transfer the thighs to a serving bowl and tent it with aluminum foil to keep warm.
Reset the pressure cooker to the “browning” program. In a medium heatproof mixing bowl, mix the butter and flour to form a smooth paste. Spoon about 1 cup of the hot onion sauce from the pressure cooker into the butter-flour mixture and whisk to blend. Then stir the mixture into the remaining sauce in the pressure cooker, and add the remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Cook, stirring occasionally, until the sauce is thickened and smooth, 10 to 15 minutes. Stir in the parsley and adjust the seasoning if necessary. Return the chicken thighs to the hot sauce to rewarm briefly before serving with hot bread, rice, or noodles.
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