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Ingredients:
Ingredients:
4-5 lbs of bone-in chicken thighs (skin removed)
1 c. Mushrooms, sliced
1 medium white onion, slice thin in half moons
1 c. white wine
1 Chicken bullion cube
2-3 Bay Leaves
1 Tbsp Italian Seasoning
1 Tbsp Paprika
1 Tbsp Salt
1 Tbsp Pepper
1/2 - 1 cup flour
4-6 tbls olive oil.
Directions:
Directions:
In a large saute pan over high heat, add 1 Tbsp olive oil and saute sliced mushrooms. Add salt and pepper to taste.
Once browned, add to pressure cooker.
In a large saute pan over med-high heat, add 1 Tbsp olive oil and saute sliced onions till soft and golden. Add salt and pepper to taste.
Once browned, add to pressure cooker.
Add 1 cup white wine, bay leaves, and crumble chicken bullion cube.
Remove skin from chicken thighs and trim excess fat.
Sprinkle top and bottom with paprika, Italian seasoning, and salt and pepper.
Dredge in flour and shake off excess.
Add 2 Tbsp olive oil to saute pan over high heat.
Add chicken in batches to sear top and bottom. Layer the chicken into the pressure cooker.
Cover and lock pressure cooker. Set to high pressure and cook for 10 minutes.
Remove from heat and let pressure dissipate for 10 min. then release any remaining pressure.
Notes:
Notes:
Serve over rice or roasted cauliflower. Warm french bread to sop up the yummy mushroom, onion, chicken wine sauce is a delicious addition.
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