Braised Chicken Thighs With White Beans and Pancetta

Step 1

1 Pat the chicken dry with paper towels

Step 2

2 Season lightly with salt and pepper on both sides

Step 3

3 Heat the oil in your electric multicooker on the highest SAUTE or BROWN function, for 3 minutes or until the oil starts to shimmer

Step 4

4 Add half the thighs to the pot, skin sides down; cook for 5 to 7 minutes, until browned, then transfer to a plate

Step 5

5 Add the remaining thighs and repeat the cooking, transferring them to the plate as well

Step 6

6 Stir the pancetta, garlic and 1/4 teaspoon of the pepper into the oil and rendered fat left in the pot; cook for 2 to 3 minutes, until the garlic is golden and the pancetta has crisped and browned

Step 7

7 Stir in the beans, water and rosemary

Step 8

8 Return all the thighs to the pot, skin sides up (overlapping is okay), along with any accumulated juices

Step 9

9 Lock the lid in place and close the pressure release valve

Step 10

10 Cook on HIGH for 9 minutes

Step 11

11 Turn off the multicooker and quick-release the pressure

Step 12

12 Carefully remove the lid, allowing residual steam to escape away from you

Step 13

13 Transfer the thighs to a serving dish

Step 14

14 Cover loosely with aluminum foil and let the chicken rest while you finish the beans (already in the pot)

Step 15

15 Cook using the highest SAUTE or BROWN function for about 3 minutes, until the liquid thickens slightly and the garlic is mostly broken down

Step 16

16 Discard the rosemary stems

Step 17

17 Stir in the parsley; taste and add more pepper, as needed

Step 18

18 To serve, divide the thighs among individual plates

Step 19

19 Portion the beans alongside, drizzling them with a little more oil