Pressure Cooker Chicken Thighs In Wine Sauce Food

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°.)

INSTANT POT CHICKEN THIGHS IN WINE SAUCE

Steps:

• In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
• Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
• Add the wine and broth stirring to scrape any dripping off the bottom. Let the mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel - place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
• Naturally, release pressure for 10 minutes and then carefully quick release the rest of the pressure.
• Serve chicken with sauce - I served this over hash brown patties - it was delicious.

JUICIEST PRESSURE COOKER CHICKEN THIGHS

Steps:

• Place the olive oil into the Instant Pot, and set it to the saute function.
• Mix together all of the seasonings in a small bowl, and sprinkle over the chicken thighs on both sides.
• Once heated, add the chicken thighs to the Instant Pot, and sear on both sides for 3-4 minutes each.
• Remove the chicken from the Instant Pot, and add 1 cup of water to the pot. Turn the Instant Pot off, and scrape the bottom of the pot to get any browned bits of chicken up.
• Place the chicken back into the Instant Pot, close the lid and make sure that the release valve is set to sealing.
• Set the Instant Pot to manually cook for 8 minutes on high.
• Once it is done cooking, allow the Instant Pot to naturally release for 5 minutes, before moving the release valve to the venting position to allow any additional pressure to release.

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.

CHICKEN THIGHS IN A WINE AND LEMON SAUCE

Steps:

• Preheat the oven to 350°F.
• Season thighs well on both sides with lemon pepper. Place the flour in a shallow dish. Then dredge the chicken in the flour and place on a separate plate.
• In a deep oven proof skillet or dutch oven, add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the skillet and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a few minutes. Add the butter and allow it to melt.
• Add the chicken thighs to the sauce. Top with chopped chives. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh chopped chives and the ¼ cup of Parmesan cheese.

PRESSURE COOKER TERIYAKI CHICKEN

Steps:

• Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
• Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
• Stir cornstarch into cold water and set aside.
• Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.