Multicooker – Low Carb French Garlic Chicken
For the Marinade
herbes de Provence
prepared dijon Mustard
Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
When you are ready to cook, turn on the Instant Pot Gem using the Sauté button.
When it is hot, add the butter and allow it to melt.
Add chopped garlic and sauté for 2-3 minutes.
Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
The GEM gets hotter in the center so allow the chicken thighs to rest toward the center of the container so that they can lightly brown on one side, 3-5 minutes.
Add the marinade and
Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
Using a meat thermometer, ensure an internal temperature of
Remove the chicken on to a plate and add
cream into the pot, mixing well with the liquid in the pot.
As soon as the sauce thickens, pour it onto the chicken thighs and serve.
This garlic chicken can be made on a stovetop as well, following much the same recipe.