Honey Balsamic Chicken

Honey mustard gets some earthy tang with the addition of balsamic vinegar.

Makes 4 servings (photo on page 47)

4 bone-in skin-on chicken thighs (about 2 pounds), trimmed 1½ teaspoons kosher salt 3 tablespoons olive oil, divided

1 cup ¼-inch-sliced red onion 5 cloves garlic, minced

½ cup low-sodium chicken broth ¼ cup balsamic vinegar 3 tablespoons stone-ground mustard 3 tablespoons honey

½ teaspoon chopped fresh rosemary Garnish: crushed red pepper, chopped

fresh rosemary

Pat chicken dry, and sprinkle with salt. Select SAUTE feature on Instant Pot. Add 2 tablespoons oil to pot, and heat until hot. Add 2 chicken thighs, skin side down; cook, turning once, until browned on both sides, 5 to 7 minutes. Transfer chicken to a plate; repeat with remaining chicken thighs.

Add remaining 1 tablespoon oil to pot. Add onion and garlic; cook, stirring frequently, until softened, 3 to 4 minutes. Reserve ¼ cup onion mixture. Add broth, vinegar, mustard, honey, and rosemary to pot, scraping browned bits from bottom of pot with a wooden spoon. Return chicken to pot, skin side down. Select CANCEL feature.

Cover and lock lid. Select MANUAL feature. Pressure cook on HIGH for 10 minutes. Carefully quick release pressure. Uncover; select CANCEL feature.

Preheat oven to broil. Line a rimmed baking sheet with parchment paper.

Place chicken, skin side up, on prepared pan; pat chicken dry.

Broil until skin is browned around the edges, 3 to 5 minutes.

Meanwhile, select SAUTE feature on Instant Pot. Cook sauce, stirring frequently, until thickened, 6 to 9 minutes. Select CANCEL feature. Toss chicken in thickened sauce. Top with reserved ¼ cup onion mixture. Garnish with red pepper and rosemary, if desired. Serve immediately.

SLOW COOKER DIRECTIONS

Prepare chicken as directed. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken thighs, skin side down; cook, turning once, until browned on both sides, 5 to 7 minutes. Transfer chicken, skin side down, to a 4-quart slow cooker; add onion and garlic. Discard oil and drippings from skillet; add broth, scraping browned bits from bottom of skillet with a wooden spoon. To slow cooker, add broth, vinegar, mustard, honey, and rosemary. Cover and cook on low until a meat thermometer inserted in thickest portion of chicken registers 165°, 2 to 3 hours. Broil chicken as directed. Place cooking liquid and vegetables in a medium saucepan; cook over medium heat until sauce is thickened and vegetables are tender, 7 to 10 minutes. Serve as directed.