Instant pot chicken in red wine sauce

Chicken second courses Armenian cuisine

From Ann Mah’s Instantly French! Cookbook: <br /> <br />While this old-fashioned country recipe traditionally uses an entire chicken—preferably a tough old bird—here I use chicken thighs, which braise beautifully in the pressure cooker. For the braising liquid, I like to use an inexpensive (don’t spend more than $10), medium-bodied red wine like a Beaujolais Villages. Buttered broad noodles are a traditional accompaniment. <br />