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I used to make this Spanish recipe the traditional way, according to the Silver Palate cookbook. Now I take a big short cut, at least when not serving it to company.Original recipe:https://cooking.nytimes.com/recipes/8752-the-silver-palates-...What I did yesterday:Toss 8 boneless, skinless chicken thighs into the instant pot with 1 Tbsp flavorful olive oil and saute' for a few minutes, then add 1/2 cup white wine, 1/4 cup sherry vinegar, 1/3 cup halved dried apricots and/or prunes, 1-2 dozen kalamata/green/dry-cured black olives, 3 large sliced garlic cloves, a large bay leaf, 2 Tbsp capers, 1 Tbsp oregano, s&p to taste. Pressure cook on high 8-10 minutes. At 10 minutes, the chicken is easily shredded. This recipe does not need the brown sugar in the original recipe--the fruit & wine make it plenty sweet for a main course.Very nice over rice, noodles or cauliflower rice, and/or with a plain steamed vegetable. Dinner on the table in well under 30 minutes!
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