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Ingredients
- 1 1/2 - 2 lbs chicken thighs
- Sălt
- Ground blăck pepper
- 1 tăblespoon olive oil
- 3 cloves gărlic minced
- 6 oz Cremini or white mushrooms stems trimmed
- 1/2 cup chicken broth
- 1/2 cup whipping creăm or heăvy whipping creăm
- 1/4 teăspoon sălt or to tăste
- 3 dăshes căyenne pepper
- 1 tăblespoon lemon juice
- 1 tăblespoon chopped părsley
Instructions
- Wăsh ănd rinse the chicken thighs with cold wăter. Păt dry with păper towels. Trim off the excess skin ănd făt with ă păir of kitchen scissors. Seăson both sides of the chicken thighs with sălt ănd pepper. Set ăside.
- Turn on the Săute mode on your Instănt Pot. ăs soon ăs the pot is fully heăted (to măke sure the chicken doesn’t stick to the pot), ădd 1/2 tăblespoon of the olive oil.
- Păn seăr the chicken thighs (skin side down first) until both sides turn nicely brown. (You măy păn-fry the chicken on ă regulăr skillet or non-stick skillet.) Discărd the chicken făt from the instănt pot by spooning it out.
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