Description

• 2 tablespoons extra-virgin olive oil
• 4 pounds bone-in, skin-on chicken thighs (about 10 to 12), patted dry
• Kosher salt and freshly ground pepper
• 1 pound pearl onions, peeled (thawed if frozen)
• 3 cloves garlic, smashed and peeled
• 1 1/4 cups balsamic vinegar
• 1 cup low-sodium chicken broth
• 2 teaspoons chopped fresh thyme
• 1 dried bay leaf
• 6 ounces pitted prunes, halved (1 cup)
• 2 ounces pitted and halved Spanish green olives, such as Castelvetrano (1/2 cup)
• 2 tablespoons unsalted butter
• Cooked polenta or mashed potatoes, for serving

• Step 1

  Heat oil in a 6- to 8-quart multicooker set to the high "Saute" setting. Season chicken on both sides with salt and pepper. Working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.

• Step 2

  Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker.

• Step 3

  Cook on high "Pressure Cook" setting for 10 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard bay leaf. A thermometer inserted into thickest part of chicken (near but not touching bones) should read 165 degrees, and onions should be tender. Transfer chicken to a plate. Using a slotted spoon, remove onions, garlic, prunes, and olives from liquid; transfer to plate. Whisk butter into liquid in pot; adjust seasoning as desired. Serve chicken mixture over polenta or mashed potatoes, with sauce spooned over top.