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FAST: 1¼ hours
Slow: 4½ to 5½ hours 35 minutes active
This is our multicooker spin on a recipe in “Smoke and Pickles” by chef Edward Lee. Smothered dishes are all about the gravy. In this version, bone-in chicken thighs get sauced with a shiitake mushroom–laced combination of umami-rich soy sauce and miso, woodsy bourbon and sweet-tangy orange juice. Tahini is optional, but it makes a silky-smooth, lighlty creamy sauce, and its nutty, slightly bitter flavor works well with the other ingredients. Serve with steamed Asian rice or light, fluffy biscuits.
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