Decrease Serving8Increase ServingAdjustOriginal recipe yields 8 servingsIngredient Checklist
- 3 tablespoons herbes de Provence
- 6 eaches chicken legs
- 4 eaches chicken thighs
- 3 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, sliced
- 1 ½ cups chicken stock
- 4 tablespoons honey
- 1 lemon, zested and juiced
- 2 sprigs thyme, leaves picked
- 1 tablespoon lavender flowers
- 2 teaspoons cornstarch
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- Step 1Rub the herbes de Provence into the chicken legs and thighs.
- Step 2Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Step 3While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
- Step 4Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Step 5Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
- Step 6Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
- Step 7Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.
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if you do not have a rack, you can use aluminum foil. It is also possible to just place the chicken in the liquid, but the skin will probably be even soggier (the one downfall of Instant Pot(R) cooking).
If you want the get even more flavor, run the lavender through a coffee grinder real quick; it helps to release more floral flavor.
Per Serving:321.7 calories; protein 21.5g 43% DV; carbohydrates 15.6g 5% DV; fat 19.4g 30% DV; cholesterol 81mg 27% DV; sodium 303.7mg 12% DV.
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