Ingredients
- 12 chicken thighs
- 2 large sweet onions
- 1 handful of carrots
- 1 whole head of garlic
- Bay leaves
- Thyme
- 1 glass of white wine
- Sherry vinegar to taste
- 1 glass of water
- Extra virgin olive oil
- Salt
Step by step
- 1Sear and brown the chicken thighs with a drizzle of extra virgin olive oil directly in the pressure cooker.
- 2Remove the chicken and set it aside on a plate.
- 3Slice the onions into thin strips and cut the carrots into rounds.
- 4In the same pot, gently sweat the onion, then lightly sauté the carrots.
- 5Add the whole head of garlic, bay leaves, thyme, white wine, Sherry vinegar to taste, water, and a pinch of salt.
- 6Add the reserved chicken thighs back into the pot.
- 7Close the pressure cooker lid and cook over high heat until it starts releasing steam.
- 8Lower the heat to medium-low and cook for 15 to 20 minutes.
- 9Once the time is up, release the pressure completely and carefully open the pot.
