Pressure Cooker Chicken Normandy: Your New Cozy Dinner Fix
This comforting Pressure Cooker Chicken Normandy combines tender chicken thighs with apples, onions, and a creamy cider sauce enriched with sage and Dijon mustard—all ready in no time with minimal mess.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil to get that chicken skin crispy and golden
- 4 boneless, skinless chicken thighs for that juicy tender pull
- 2 Granny Smith apples peeled, cored, and cut into ½ inch wedges
- 1 small yellow onion diced
- 1 garlic clove minced
- 2 tablespoons apple brandy or brandy to bring some warm depth
- enough apple cider to cover skillet bottom
- 1 tablespoon Dijon mustard for a tangy zip
- ¼ cup heavy cream
- 1 tablespoon fresh sage finely chopped
Instructions
Instructions
- Heat your vegetable oil in a large skillet over medium-high heat.
- Place chicken thighs in and cook about 4-5 minutes per side till browned. Remove and set aside.
- In the same skillet, toss in those apple wedges. Cook ’em for 2-3 minutes till they soften just a bit.
- Add your diced onion and sweat it for about 5 minutes till translucent.
- Stir in minced garlic and cook for 1 minute.
- Pour in the brandy and cook 1-2 minutes to burn off alcohol.
- Pour in apple cider just to cover skillet bottom. Scrape browned bits, whisk in Dijon mustard, and simmer.
- Return chicken to pan, cover, and lower heat. Cook 15-20 minutes until cooked through.
- Stir in heavy cream and fresh sage, cooking uncovered 2-3 minutes until sauce thickens.
- Serve hot and enjoy!
Notes
Cool leftovers quickly and store in airtight containers. Keeps well in fridge for 3 days or freeze for longer storage.