Adapted from the classic French dish Poulet au Vinaigre, which depends on flour and heavy cream, and takes over an hour to cook. As the chicken cooks, the acid in the vinegar tenderizes and the vinegar flavor mellows. The vinegar softens and lightens the heaviness of the fats from the milk and chicken.
Ingredients
Instructions
Pat chicken with paper towels and sprinkle with salt. If possible, do this a day in advance and cover and place in the refrigerator.
When ready to cook, set the Instant Pot to Saute. Dredge the chicken in flour and place on a wire rack to rest. Once the pot is hot, add olive oil to coat the pan. Sear the chicken (skin side down if applicable), browning in batches so as not to overcrowd the pot. Cook 4 mins per side, then remove the chicken to a plate. Pour off the excess fat.
Add the ghee, onions and a pinch of salt to the pot. Saute the onions, scraping the bottom of the pot clean. Sprinkle with some water if necessary. Cook onions until they are soften and start to brown, but avoid burning. Add the wine, vinegar, most of the tarragon, and the coconut milk. Stir and bring to a boil. Add the chicken, pressing down into the sauce.
Cover the Instant Pot with the lid, lock and close the vent. Click cancel to end "Saute" function, then set to Pressure Cook on High for 10 mins. Allow Natural Pressure Release (about 10 - 15 min).
Remove the chicken to a platter. Set to "Saute" to thicken the sauce. Taste and add a splash of vinegar if needed to brighten. Serve chicken with a spoonfull of sauce and garnish with a sprinkle of tarragon. (Recipe♦269)