GARY’S BONELESS SKINLESS CHICKEN THIGHS

INGREDIENTS:

· 1 – 2 tablespoon canola oil (coconut oil)

· 2 lbs. boneless, skinless chicken thighs, (about 8or 9)

· Club House – Montreal Chicken seasoning
· Club House – Season Salt
· 1-1/2 cups chicken broth
· 1/3 cup White Wine
· 1 can – Campbell’s Cream of Bacon Soup (or any Cream Soup)
· 1 heaping tablespoon corn starch
· 3-4 tablespoons cream (milk optional)
· green onions or shallots, chopped for garnish, optional
DIRECTIONS:
Season thighs with Season Salt and Montreal Chicken seasons (or any seasoning of your choice)
Select “Sauté”. When inner pot has heated sufficiently, add the oil to the pot. When oil is hot, brown the meat on both sides 3 or 4 at a time in single layer. Set the browned chicken aside on a plate or platter.
When all the chicken is browned, deglaze bottom of pot with white wine.
Add chicken broth and Cream of Bacon Soup. Wisk mixture to combine.
Add the browned chicken back to the pot, along with any juices that have collected on the plate/platter. Place cover onto Instant Pot and lock into place. Ensure pressure valve is in “Sealing” position.
Select High Pressure for 9 minutes cook time. (It will take approx.10 minutes to reach desired internal pressure and start the 9-minute cooking countdown).
Upon completion (9 minutes cooking time) turn Instant Pot “OFF” and use a Quick Pressure Release. Remove chicken thighs from the pot retaining the sauce.
In a small cup, dissolve cornstarch with the cream. Add cornstarch/cream mixture to the sauce in the pot. Select “Sauté” and bring to a boil stirring constantly until
thickened (10 minutes approx.). After sauce thickens, add chicken thighs and coat with the sauce.
Sprinkle with green onions.