CHICKEN LEG FRICASSEE - 8-QT PRESSURE COOKER
Entered for safe-keeping, adapted from Juliana Grimes from September 2010 Cooking Light. Calls for 8-quart pressure cooker. Includes a bountiful amount of baby carrots, cremini mushrooms, and pearl onions. Produces a reduced savory sauce. For the best textured vegetables, all the carrots, onions and mushrooms to come to pressure, and then immediately take them off the heat and release pressure (using quick release method). Serving = 1 chicken leg quarter, 1 1/4 cups vegetables, and about 1/4 cup sauce. Recommended wine: Iron Horse 2008 Chardonnay (Green Valley of Russian River Valley) has a bushelful of juicy apples balanced with creamy lemon, a hint of gravelly minerality, and the barest touch of toast.
Provided by KateL
Categories One Dish Meal
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine.
- Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in a strong plastic zip bag and one-at-a-time shake chicken leg quarter in bag and press flour onto chicken.) Let chicken pieces rest on a plate (chicken pieces not touching each other) until Step 5.
- Melt butter in an 8-quart pressure cooker over medium-high heat.
- Add oil to cooker, swirl to coat.
- Place 2 chicken leg quarters, flesh side down, in cooker. Sauté 5 minutes or until browned. Set aside (fresh plate) until Step 9.
- Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters.
- Place mushrooms in cooker. Sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon.
- Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds.
- Add chicken, tied herb sprigs, and broth to cooker.
- Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes.
- Remove cooker from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you.
- Transfer chicken to a platter.
- Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm.
- Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
- Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes).
- Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables.
Nutrition Facts : Calories 616.6, Fat 27.2, SaturatedFat 8.2, Cholesterol 146.2, Sodium 549.1, Carbohydrate 47.1, Fiber 6.4, Sugar 10.9, Protein 38.1
HUNGARIAN CHICKEN FOR THE PRESSURE COOKER
This is a delicious pressure cooker recipe, that is cheap and easy to make. I serve it over a specially seasoned rice made by adding chicken bouillion and paprika to the water before it boils.
Provided by JennyTmouh
Categories Meat
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate.
- Mix the 1 cup water and 2 bouillion cubes, until dissolved.
- Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt.
- Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
- Gently release any remaining pressure and transfer the chicken to a plate.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth.
- Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix.
- Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot.
- Serve over seasoned rice or egg noodles.
Nutrition Facts : Calories 394.5, Fat 25.4, SaturatedFat 8.7, Cholesterol 116.5, Sodium 1072.8, Carbohydrate 15.9, Fiber 1.2, Sugar 2.5, Protein 24.7
PRESSURE COOKER WHOLE CHICKEN
Once you make a whole chicken in the pressure cooker, you'll never want to roast one in the oven again. Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.
Provided by fabeveryday
Categories Whole Chicken
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
- Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
- Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
- Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
- Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
- Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
- Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : Calories 896.3 calories, Carbohydrate 2.3 g, Cholesterol 298.1 mg, Fat 63.6 g, Fiber 0.8 g, Protein 74.4 g, SaturatedFat 17.8 g, Sodium 1180.4 mg
A YUMMY CHICKEN NOODLE SOUP (8-QT. PRESSURE COOKER)
This cold chaser has been adapted from a Bon Appetit recipe. This amount of chicken needs an 8-quart or larger pressure cooker (stove top or electric). Check how much chicken your pressure cooker manual says your pot can handle for chicken broth/stock before you start. (Chicken stock lasts 3 days in the refrigerator or 3 months in the freezer.) You can always pressure cook some additional chicken (and carrots) while the big batch of broth is cooling (I like Recipe#369106, which works well in a 2-qt. p.c.) For the Noodle Soup stage, make only as many noodles as you plan to serve at that meal. (Prep time includes time to cool down broth and chill for fat removal.) Yes, this is time-consuming, but making your own broth maximizes the health benefits. These ingredients escort phlegm from the body! And when you have a cold, the only thing that tastes truly good is good chicken soup. When I make this for you, it says I love you and care for you very much.
Provided by KateL
Categories Whole Chicken
Time 5h15m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- GARLIC GINGER CHICKEN BROTH.
- Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger and garlic in an 8-quart or larger pressure cooker pot.
- Place spatchcocked chicken on top. Add water, but do not let liquid level rise above 2/3 marker on pot.
- Secure lid. Bring to HIGH pressure and cook at pressure for 24 minutes. Let pressure release naturally.
- Remove lid. Transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and reserve for use in Noodle Soup; let them cool. Discard other solids from strainer.
- I recommend making the broth the night before and allowing time for it to cool before refrigerating. (That gives you plenty of time to pressure cook a second batch of chicken if it didn't all fit in your cooker.) The next day it's easy to remove the layer of chicken fat from the top of the gelatinous broth. (Broth can be stored in a refrigerator for 3 days or frozen for 3 months.).
- While broth cools, slice reserved carrots into rounds and store in covered container in the refrigerator until making Noodle Soup.
- Shred chicken meat from the bones. Discard skin, bones, and cartilage. Cover and refrigerate shredded chicken until making Noodle Soup.
- NOODLE SOUP.
- Remove fat layer from broth and return to pressure cooker pot. (Actually, tonight you don't have to cook under pressure so Noodle Soup can be prepared in a regular pot or in the pressure cooker pot, your choice. However, if you need fresh carrots, chop 2 medium raw carrots and use the pressure cooker at pressure.).
- Bring the broth to a boil.
- Add shredded chicken, pressure-cooked carrot rounds, and dry noodles and cook until noodles are al dente, about 10 minutes, depending on the thickness of the noodles (see package). (If using raw carrots, I would bring all to HIGH pressure and cook at pressure for 10 minutes, even though the noodles would be over-cooked - who wants hard carrots! Follow the p.c. manual's directions for quick release. For my Cooks Essentials p.c., I need to let it release naturally for at least 15 minutes before gingerly pressing the release button.) If omitting mushrooms, go to Step 16.
- OPTIONAL MUSHROOMS.
- Meanwhile, on medium heat in a non-stick sauté pan, heat butter and sauté mushroom wedges until soft. If desired, add a splash of dry sherry or dry white wine and raise heat to cook off liquid, stirring mushrooms constantly.
- Stir mushrooms into soup.
- Ladle soup into bowls and garnish with chopped parsley.
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CHICKEN FRICASSEE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 41 mins
- Sprinkle chicken with salt and pepper. Tie twine around thyme and sage sprigs. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish. Dredge chicken in flour, shaking off excess. Place oil in the inner pot of a 6-quart Instant Pot®; add butter to oil. Press [Sauté], and use [Adjust] to select "Medium" mode. When butter melts, swirl oil mixture to coat bottom of pot. Place 2 chicken leg quarters, flesh sides down, in cooker; cook 5 minutes or until browned. Remove from pot; set aside, and keep warm. Swirl drippings in pot. Add remaining 2 chicken leg quarters. Cook 5 minutes or until browned; remove from pot, and keep warm.
- Add mushrooms to cooker. Cook, stirring occasionally, 7 minutes or until liquid almost evaporates. Remove mushrooms from cooker using a slotted spoon; set aside, and keep warm.
- Add wine to cooker; stir, scraping pan with a wooden spoon to loosen browned bits. Bring to a boil; cook 30 seconds. Add chicken, herb sprigs, and broth to cooker. Turn cooker off. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 8 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
- Add mushrooms, carrots, and onions to cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 3 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove chicken and vegetables from cooker with a slotted spoon. Arrange chicken and vegetables on a platter; keep warm.
INSTANT POT JAMAICAN CHICKEN FRICASSEE - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (2)Total Time 1 hr 20 minsCategory Sunday DinnerCalories 456 per serving
- Heat the vegetable oil in an Instant Pot or other pressure cooker set to Sauté mode adjusted to high until the oil is shimmering. (Use medium-high heat in a stovetop pressure cooker). Sprinkle the chicken thighs with 1 ½ teaspoons of salt and 1 teaspoon of jerk seasoning. Sear the thighs in 2 batches: put 4 thighs in the pot, skin side down, and sear until the skin is golden brown, about 5 minutes. Move the browned chicken thighs to a bowl, then sear the second batch of thighs, and move them to the bowl as well. The thighs will render a lot of fat – pour out all but 1 tablespoon of fat from the pot before moving on to the next step.
- Add the onion, scallion whites, and scotch bonnet pepper to the pot, and sprinkle with ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot with a flat edged wooden spoon to loosen any browned bits of chicken and onion. Once the onions are softened, make a hole in the center of the onions and add 2 tablespoons of jerk seasoning. Toast the seasoning for 1 minute, the stir it into the onions.
- Pour in the chicken broth (and ½ teaspoon of salt if using homemade broth), and scrape the bottom of the pot with a flat edged wooden spoon one last time to make sure nothing is sticking. Add the bowl of browned chicken thighs and any juices, then pour the tomato sauce over the top of everything.
- Lock the lid on the cooker. Pressure cook on high pressure for 25 minutes in an Instant Pot or other electric PC (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 20 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes more. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural release).
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