Pressure Cooker Russian Chicken Food

FOUR-INGREDIENT BAKED RUSSIAN CHICKEN

Four-Ingredient Baked Russian Chicken image

Easy chicken dinner with only 4 ingredients!

Provided by Jenn

Categories Main

Time 1h10m

Number Of Ingredients 4

Ingredients

1 bottle Russian dressing
1 packet dry onion soup mix
1 jar apricot jam/preserves
4-6 boneless (skinless chicken breasts)

Steps:

Preheat oven to 350 degrees F. Trim chicken of any fat. Rinse and pat dry and place in a 9x13 pan.
Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
NOTE:There's no wrong or right to the amount of jam and Russian dressing. The last time I made it, I used the entire bottle of dressing but used about 3/4 of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice!

PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC

Pressure Cooker Chicken With 40 Cloves of Garlic image

Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won't be crisp at the end of cooking, so if that bothers you, discard it afterward - it will have done its duty, imparting deep chicken flavor to the dish - or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.

Provided by Sarah DiGregorio

Categories dinner, beans, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 4 to 6 large thighs)
Kosher salt and black pepper
2 tablespoons olive oil
40 garlic cloves (3 to 4 heads of garlic), smashed
1/2 teaspoon red-pepper flakes
1/2 cup white wine
1 tablespoon white wine vinegar
1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1/2 lemon, juiced (about 1 tablespoon)
2 scallions, white and light green parts thinly sliced
1/2 cup chopped flat-leaf parsley

Steps:

Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.

SLOW COOKER MOSCOW CHICKEN

Slow Cooker Moscow Chicken image

This recipe is a delicious mixture of tender chicken, smokey bacon and sweet Russian dressing. Serve this saucy chicken on steamed rice or hot egg noodles.

Provided by Val-Flowers

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

Ingredients

6 chicken thighs
6 slices bacon
2 cloves garlic, roughly chopped
2 green onions, chopped
½ teaspoon grated ginger root
1 (10 fluid ounce) bottle Russian-style salad dressing
salt and pepper to taste

Steps:

Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly.
Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 446 calories, Carbohydrate 15.4 g, Cholesterol 87.7 mg, Fat 32.3 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 730.6 mg, Sugar 10.2 g

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Pressure Cooker Russian Chicken Food

FOUR-INGREDIENT BAKED RUSSIAN CHICKEN

Easy chicken dinner with only 4 ingredients!

PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC

SLOW COOKER MOSCOW CHICKEN

This recipe is a delicious mixture of tender chicken, smokey bacon and sweet Russian dressing. Serve this saucy chicken on steamed rice or hot egg noodles.

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