PICKLED CHICKEN THIGHS (with Pressure Cooker)

This is a simple and light dish that tastes delicious from day to day. You can have it cool or hot, it's up to you! 

INGREDIENTS: 

- 6 cleaned chicken thighs (ask the poulterer to remove the skin (this makes the dish less greasy) and cut the end of the thigh (then they will occupy less inside the pressure cooker)

- 5 Carrots

- 1 Onion

- 6 cloves of garlic

- 3 laurel leaves

- One teaspoon of  black pepper in grains

- 200 ml white wine

- 200 ml apple vinegar

- 200 ml water

- Salt, olive oil.

STEPS

Peel and cut the carrots into slices

Peel and cut the onion into strips

Mash the cloves of garlic

Now, heat some olive oil in the pressure cooker

Add the onion and carrot and fry during some minutes using medium heat

Introduce the laurel leaves

 the mashed cloves of garlic

and the teaspoon of black pepper in grains and some salt

Stir and mix everything well and cook during some minutes.

Now put the chicken thighs (without skin and removed end) inside the pressure cooker. Add salt, remove all the ingredients and leave cooking for some minutes

Meanwhile we are going to prepare the liquids. Measure 200 ml of white whine (use a measuring cup)

Plus 200 ml of apple vinegar (this vinegar is not as strong as the one obtained from wine, so it is advisable to be used in this dish, otherwise the pickle sauce would be very intense)

We add this mixture of liquids and cook till all the alcohol has evaporated (we can notice this when smelling the vapour, there is not liquor aroma)

Finally we add the water

And when it starts boiling we cover the pressure cooker

We set medium heat

From the moment vapour starts coming out from the pressure cooker, we count 15 MINUTES

We have to wait till all the vapour has come out from the pressure cooker. The food will look like this.
This dish must settle 24 HOURS

Enjoy!