Ingredients
6 large cloves garlic, 3 smashed and 3 minced
4 black peppercorns
1 dried bay leaf
2 thyme sprigs, plus fresh leaves for serving
7 flat-leaf parsley sprigs, stems and leaves separated
6 bone-in, skin-on chicken thighs (about 3 pounds total)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
12 ounces white mushrooms, halved
8 ounces pearl onions, peeled
3 tablespoons cognac
3/4 cup dry red wine, such as Cabernet Sauvignon
2 3/4 or 2 1/4 cups homemade or store-bought chicken broth
1 tablespoon tomato paste
Preparation
Make a bouquet garni: Wrap smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off any excess.
Heat butter and 1 tablespoon oil in a 6-to-8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to saute. Working in batches, add chicken and cook until golden brown on both sides, 3 to 4 minutes; transfer to a plate.
Add remaining 1 tablespoon oil to cooker; increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper; cook until golden, about 6 minutes. Transfer mixture to plate.
Add cognac and wine to cooker. Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes. Add broth (2 3/4 cups for stovetop; 2 1/4 cups for electric), tomato paste, bouquet garni, and reserved chicken and mushroom mixture; bring to a boil.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 10 minutes. Remove from heat and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Return cooker to medium-high heat.Electric: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Set cooker to saute.
Bring liquid to a boil and cook until reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker; cook 2 minutes. Skim any fat from surface; season with salt. Stir in parsley leaves, top with thyme leaves, and serve.
