French Garlic Chicken

Directions

Instant Pot

1Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.

2Add chicken thighs and allow to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.

3Turn your Instant Pot to Sauté and when it's hot, add the butter and allow it to melt.

4Add chopped garlic and sauté for 2 to 3 minutes.

5Add in the chicken, leaving behind as much of the marinade as you can. (Do not discard the marinade!)

6Cook the chicken thighs so that they can lightly brown on one side, 3 to 5 minutes.

7Add the marinade and ¼ cup water.

8Close the Instant Pot and set it to cook at high pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.

9Remove the chicken to a plate and add 1/4 cup cream into the pot, mixing well with the remaining liquid.

10As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Stovetop

1Mix all the ingredients for the marinade (from the herbes de Provence to the minced garlic), using a wire whisk to emulsify the oil and vinegar together.
Add in chicken thighs and allow to marinate at room temperature 30 minutes. If you need to marinate for longer, put in the refrigerator.

2
When ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt. Add chopped garlic and sauté 2 to 3 minutes.

3
Add the chicken, leaving behind as much of the marinade as you can. (Do not discard the marinade!) Cook the chicken thighs so they can lightly brown on one side, 3 to 5 minutes. Add the marinade and ¼ cup water. Cover the pot and allow the thighs to cook 10 minutes, turning them halfway through, until they reach an internal temperature of 165°F.

4
Remove the chicken to a plate and add ¼ cup cream into the pot, mixing well with the liquid. As soon as the sauce thickens, pour it over the chicken thighs and serve with rice, noodles, or potatoes.