Chicken A La Lee White Wine Duck Sauce Pressure Cooker Food

CHICKEN A LA LEE - WHITE WINE & DUCK SAUCE - PRESSURE COOKER

Steps:

• In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time without touching.
• Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram.
• Pour off the fat from the pressure cooker, and blot residual oil, but leave fond in pot. Deglaze with wine and stock.
• Arrange the chicken on top. Brush with the duck sauce.
• Secure the lid and bring to high pressure, then lower heat and cook 8-10 minutes for bone-in chicken breasts or 5-7 minutes for bone-in legs or thighs. (Begin timing once up to pressure.). (If using an electric pressure cooker, set for 10 minutes, adding 5-7 minutes if the chicken is frozen.).
• Remove from heat. Allow pressure to drop by the quick release method or automatic release method recommended by your pressure cooker manual. Remove lid. (If using an electric pressure cooker, allow 10 minutes of natural release.).
• Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over chicken.

PRESSURE-COOKER CHICKEN THIGHS IN WINE SAUCE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess., Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel., Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)

LEA & PERRINS SAUTEED CHICKEN

Steps:

• in bowl put chicken and white wine sauce turning to coat well.
• heat butter in a skillet.
• lift chicken out of bowl and place in skillet saute until lightly browned and cooked though about 3 minutes per side.
• remove chicken to a plater.
• pour sauce from the bowl into the skillet and cook over medium heat about 2 minutes stirring constantly.
• pour over chicken and serve.

CHICKEN A LA QUEEN ;)

Steps:

• Preheat oven as directed on package for pastry.
• Place pastry shells on a non-stick baking surface then place in oven.
• Bake pastries until golden.
• Remove from oven and let cool.
• In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
• Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
• Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
• Add the red bell pepper and cook for an another 2-3 minutes.
• Push the veggies to the edge and add the butter to the center of the pan.
• Once melted, add the flour and cook for about a minute.
• Whisk in white wine, chicken stock and cream.
• Bring to a simmer then add the chicken pieces.
• Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
• Add peas and tarragon and stir to combine. Add salt and pepper to taste.
• Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
• Enjoy ;)!

PRESSURE COOKER CHICKEN WITH DUCK SAUCE RECIPE - (4/5)

Steps:

• 1.Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom. 2.Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C). 3.Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.

CHICKEN A LA KING (POACHED W/ WHITE WINE)

Steps:

• In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
• In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
• Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.

WHITE WINE SAUCE (FOR CHICKEN)

Steps:

• Fry the chopped onions in the oil in a frying pan until soft.
• Next add the stock to the pan along with the white wine and simmer for 10 minutes.
• Pour in the cream and add the spinach and garlic and simmer for further 10 minutes or until a desirable thickness is achieved.