✤2 large or 4 small bone-in, skin-on chicken thighs (~20 oz)
✤1/2 tsp salt
✤1 tbsp olive oil
✤1/2 of 1 fennel bulb, trimmed and cut into ¼-inch wedges (~156g)
✤1/2 small onion, sliced (~82g)
✤1/2 cup dry white wine
✤½ of a 14 oz can diced tomatoes
✤1/4 cup (37g) diced salami
✤1/2 cup chicken stock
✤1 tbsp red wine vinegar
✤1 tbsp (15g) Dijon mustard
❖Pat the chicken dry and sprinkle both sides with the salt.
❖Using an instant pot, select Sauté and adjust to High heat. Add the olive oil and heat until shimmering. Add the thighs skin-side down and cook, undisturbed, for 5 min. Rotate the thighs and cook for 2 min. Remove thighs and set aside.
❖Add the fennel & onion to the pot, stirring to coat them in the fat. Cook without stirring until veggies begin to brown, about 2 min. Add the wine to deglaze and scrape the bottom of the pot. Simmer about 4 min, or until liquid reduces by half.
❖Add the tomatoes, salami, stock, vinegar & mustard, stirring to combine. Add the chicken, skin-side up, to the pot. Lock the pot lid in place. Select Pressure Cook and adjust the pressure to High and the time to 10 min. After cooking, let the pressure release naturally for 5 min, then quick release any remaining pressure.
❖Preheat oven to Broil.
❖Unlock the lid, remove the chicken and blot them dry. Place them on a wire rack set over a baking sheet, then place the sheet in the oven on top rack. Broil 3-5 min, or until browned.
❖As the chicken crisps, spoon out any unwanted fat from the top of the sauce. If you like a thicker sauce, simmer on Sauté mode for a few min to reduce.
❖Serve with chicken placed on top of veggies, to preserve the skin.
