Chicken with Champagne Vinegar Sauce

Press sauté function, select beef setting on medium. Adjust the temperature 360 degrees F and set to 15 minutes.

While the pressure cooker heats up, season the chicken on both sides with salt and pepper and dredge the skin side of each thigh in the ¼ cup instant flour.

Add 2 tablespoons of the butter and 1 tablespoon of the oil to the inner pot and, when hot and sizzling, add half of the thighs, skin-side down. Cook undisturbed until golden brown on the skin side, about 5 minutes. Transfer to a plate and repeat with the remaining thighs.

When the second batch of thighs are golden, scatter the garlic, shallots, and thyme over the thighs (no need to turn them). Return the first batch of thighs to the inner pot, skin side up, and add the vinegar and the tomatoes. 

Lock the pressure lid into place. Press pressure function, select poultry setting on medium. Set the timer for 10 minutes. When the time is up, press cancel and allow the cooker to naturally decompress for 10 minutes, then open the pressure release valve to release any remaining pressure. Transfer the chicken thighs to a serving bowl. Remove the thyme sprigs and discard.

Press sauté function, select beef on medium; set timer 5 minutes.

Combine the remaining butter and the 1 tablespoon flour in a small heatproof bowl and mash to a smooth paste using a small spoon. Add a bit of the hot cooking liquid to the bowl and whisk to combine, then whisk the butter mixture into the cooker. Stir until sauce thickens, 1 to 2 minutes. Season the sauce to taste with additional salt and pepper. Stir in the parsley, pour the sauce over the chicken, and serve.

Note: This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.