6bone-inskin-on large chicken thighs (about 2-3 pounds)
2tablespoonsolive oil
¼cupdry white wine
1cupchicken stock
1tablespooncornstarchcornflour
2tablespoonslemon juice
1tablespoonsbuttermelted
1teaspoonsalt
½teaspoonfreshly ground black pepper
¼teaspoonground thyme
1 ½poundssmall red potatoesscrubbed
1whole garlic headpeeled
2tablespoonsfresh chopped parsleyoptional
Instructions
Instant Pot
Select "Sauté" to pre-heat the Instant Pot. When the word "Hot" appears on the display add olive oil and brown the chicken thighs on all sides for about 5 minutes and set aside (work in batches if necessary).
Meanwhile, in a small bowl combine the stock, cornflower, butter, and lemon juice. Whisk until combined and there are no clumps.
Deglaze the inner pot with wine. Press "Cancel" to turn the cooker off.
Add the chicken pieces back in the inner pot, skin side down. Pour the liquid mixture over the chicken. Sprinkle evenly with salt, pepper, and thyme. Arrange potatoes and garlic over chicken. Close and lock the lid of the Instant Pot. Select "Meat/Stew", "Pressure Cook" or "Manual" and set the timer (+/- button) to 12 minutes.
When time is up, open the lid using Quick Release (press "Cancel" and then turn steam release handle on the lid to "Venting" position.)
Take the chicken pieces, potatoes, and garlic out of the inner pot with a slotted spoon and place on a serving dish. Sprinkle with parsley.
Strain cooking liquid through a sieve into a small bowl. Let stand 3 minutes. Discard any fat that rises to the top of the liquid. Serve jus with chicken, potatoes, and garlic cloves.
Slow Cooker
Coat the bottom of a 6-quart slow cooker with olive oil. Place thighs in the slow cooker, skin side down.
In a small bowl combine the stock, wine, cornstarch, butter, and lemon juice. Whisk until combined and there are no clumps. Pour the liquid mixture over the chicken. Sprinkle evenly with salt, pepper, and thyme. Arrange potatoes and garlic over chicken. Cover the slow cooker. Cook on low for 8 hours.
Take the chicken pieces, potatoes, and garlic out of the slow cooker with a slotted spoon and place on a serving dish. Sprinkle with parsley.
Strain cooking liquid through a sieve into a small bowl. Let stand 3 minutes. Discard any fat that rises to the top of the liquid. Serve jus with chicken, potatoes, and garlic cloves.
Notes
~ Free Tip~
To quickly peel a whole garlic head, separate the cloves, place in a small (Tupperware) container with a lid and vigorously shake until the skin is off. (I only had two cloves left unpeeled)
Use fresh thyme sprigs instead of ground but discard before serving.
Substitute cornstarch with 2 tablespoons all-purpose flour.
Sprinkle chicken with more fresh lemon juice right before serving if desired.