But oh, so good.
I scored some chicken thighs at the farmers market, so I browned them in butter and put them in the Instant Pot with a can of Cream of Celery soup, a can of Cream of Mushroom Soup, some fresh herbs, salt, pepper, and about half a bottle of white wine.
After about 60 minutes on pressure, I let the pressure reduce naturally and served these babies over rice.
The next day, I pulled the meat off the cooked thigh I had left over and put it in the leftover gravy, added some of the rice and some corn cut off the cob (corn season at the farmers market!!!!). This was also very good. Thick and chunky, like I like it.
I hate the heat, but I love the fresh, local food.
A WRITING PROMPT FROM ME TO YOU: Write about corn and chicken, any definition of either.