Makes 4 servings
Honey and mustard have long been a dynamic duo, but the addition of balsamic takes it over the top
  • 4 bone-in skin-on chicken thighs ( about 2 pounds), trimmed
  • 1-1/2 tsp kosher salt
  • 3 tbsp olive oil, divided
  • 1 cup 1/4-inch thick sliced red onion
  • 5 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tbsp stone- ground mustard
  • 3 tbsp honey
  • 1/2 tsp chopped fresh rosemary
  • Garnish: crushed red pepper, chopped fresh rosemary
  1. Pat chicken dry, and sprinkle with salt. Add 2 tbsp 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 chickenn thighs.
  2. Add remaining 1 tbsp oil to pot. Add onion and garlic; cook, stirring frequently, until softened, 3 for 4 minutes. Reserve 1/4 cup onion mixture. Add broth, vinegar, mustard, honey, and rosemary to pot, scraping browned bits from bottom. Return chicken to pot, skin side down.
  3. Cover and lock lid. Pressure cook on High for 10 minutes. Carefully quick release pressure. Uncover
  4. Preheat oven to broil. Line a rimmed baking sheet with parchment paper.
  5. Place chicken, skin side up, on prepared pan; pat chicken dry. Broil until skin is browned around the edges, 3 to 5 minutes.
  6. Cook sauce, stirring frequently, until thickened, 6 to 9 minutes. Toss chicken in thickened sauce. Top with reserved 1/4 cup onion mixture. Garnish with red pepper and rosemary, if desired. Serve immediately.

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