Chicken Leg Fricassee - 8-qt Pressure Cooker

Total Time: 1 hr 4 mins Preparation Time: 20 mins Cook Time: 44 mins

Ingredients

• Servings: 4
• 1 lb baby carrots, with green tops
• 3 fresh thyme sprigs
• 2 sage sprigs
• 4 chicken leg quarters, skinned
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 lb cremini mushroom, quartered
• 3/4 cup dry wine
• 2 cups reduced-sodium fat-free chicken broth
• 10 ounces pearl onions, peeled
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped

Recipe

• 1 trim tops of carrots to 1-inch. set aside. tie thyme and sage sprigs together with cooking twine.
• 2 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.
• 3 melt butter in an 8-quart pressure cooker over medium-high heat.
• 4 add oil to cooker, swirl to coat.
• 5 place 2 chicken leg quarters, flesh side down, in cooker. sauté 5 minutes or until browned. set aside (fresh plate) until step 9.
• 6 repeat step 5 with remaining 2 chicken quarters. when browned, they can be be added to the other chicken leg quarters.
• 7 place mushrooms in cooker. sauté 4 minutes or until liquid evaporates. remove mushrooms from cooker using a slotted spoon.
• 8 stir in wine, scraping cooker to loosen browned bits. bring to a boil; cook 30 seconds.
• 9 add chicken, tied herb sprigs, and broth to cooker.
• 10 close lid securely. bring to high pressure over high heat. reduce heat to medium or level needed to maintain high pressure. cook 6 minutes.
• 11 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.
• 12 remove lid, directing steam away from you.
• 13 transfer chicken to a platter.
• 14 remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. cover and keep warm.
• 15 strain cooking liquid through a cheesecloth-lined sieve into a large bowl. discard solids.
• 16 transfer liquid to a large, wide skillet over medium-high heat. bring to a boil. cook until reduced to 1 cup (about 12 minutes).
• 17 stir chopped thyme and sage into sauce. serve sauce with chicken and vegetables.