Ingredients
Scale
- 4 chicken leg quarters (the package I used was 4 pounds)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 40 peeled cloves of garlic
- 1 cup chicken broth
- 1 Tbsp white wine vinegar
- 2 Tbsp all-purpose flour
Instructions
- Salt and pepper the chicken. Heat either your Instant Pot on the saute setting (you’ll need to work in batches) or a large pan over medium high heat on the stove. Add in the oil and swirl around. Place the chicken into the pot, skin side down, and sear for 5 minutes. Move the chicken to a plate and set aside.
- Add the garlic cloves into the pot and toast until just turning golden. Don’t overcook (burnt garlic is bitter). Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off the heat.
- Pour in the vinegar. Add in the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time it up let pot sit for 10-15 minutes.
- Move the chicken and garlic cloves to a platter and tent with foil.
- Put the flour into a pyrex glass measuring cup or a bowl and whisk in a cup of the liquid from the Instant Pot. Whisk until smooth. Turn Instant Pot to the saute setting. Whisk the slurry into the pot and simmer for a couple minutes, until it thickens up. Season with a bit of salt and pepper.
- Ladle the sauce over the chicken and garlic. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot