Instant pot chicken in red wine sauce

Chicken second courses Armenian cuisine

From Ann Mah’s Instantly French! Cookbook:
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<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.
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