2 teaspoons dried tarragon (or 1 teaspoon fresh, chopped)

1/2 large yellow onion, chopped, about 3/4 cup

4 garlic cloves, minced

2 pounds boneless skinless chicken thighs, trimmed of excess fat

1/2 pound white button mushrooms, wiped clean and halved

2 medium carrots, peeled and cut into 1 1/2-inch pieces

1/4 cup Dijon mustard

Additional tarragon or chopped parsley for garnish, optional

Salt and pepper

Special equipment: Electric Pressure Cooker (such as Instant Pot or Multi-Pot)

Spray the inside of an electric pressure cooker with an olive oil mister for easy cleanup. Place the canned diced tomatoes, wine, tarragon and garlic at the bottom of the pot and stir with a wooden spoon to blend. Sprinkle the chicken thighs with salt and pepper, and cut each thigh twice (into three pieces), and place on top of the tomato mixture. Place the halved mushrooms and cut carrot pieces on top of the chicken. Place the lid on, secure, and close the pressure valve. Set the timer to 10 minutes at high pressure.

Once the cooking is done, allow the pressure cooker to sit for 10 minutes, allowing the pressure to release slowly (without moving the valve). Then, carefully turn the pressure valve to open, releasing any remaining pressure. (Note: it will take 8 to 10 minutes for the cooker to come to pressure, plus 10 minutes of cooking time, plus the release time, so total cooking time will be near 30 minutes.) Spoon about 1/2 cup of the cooking liquid into a small bowl and whisk in the Dijon mustard until creamy. Whisk the mustard mixture into the pot of cooked chicken.

Top with parsley or additional tarragon, if desired. Serve with cooked cauliflower rice, spaghetti squash, quinoa or brown rice. Serves six.

Chef's Note: The dish can be made in a conventional pot on a stove. Simmer, covered, on low heat until meat is tender, about 60 to 75 minutes.

Nutrition information per serving: 246 calories; 57 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 142 mg cholesterol; 941 mg sodium; 11 g carbohydrate; 2 g fiber; 4 g sugar; 32 g protein.