Recipe Category: Chicken
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Ingredients
SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure
- ½ ounce (½ cup) dried porcini mushrooms
- 1 cup hot water
- 8 boneless, skinless chicken thighs
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 1 clove garlic, minced
- 1 cup tomato puree
- ½ cup low-sodium chicken broth
- 2 tablespoons finely chopped fresh flatleaf parsley
- 2 tablespoons cold unsalted butter, cut into pieces
Method
- Place the dried mushrooms in a small heatproof bowl or glass and add the hot water
- Let soak for 30 minutes
- Remove the mushrooms from the water with a slotted spoon; rinse of any grit, then finely chop
- Strain the liquid through cheesecloth to catch any dirt or solids and set aside
- Sprinkle chicken with the salt and pepper
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
- Brown the chicken in batches on both sides until golden
- Transfer the browned chicken to a plate
- Reduce the heat to medium, add the shallots and garlic to the pot, stir until fragrant, about 30 seconds
- Stir in the tomato puree, broth, rehydrated mushrooms, parsley, and reserved mushroom liquid; heat to a simmer
- Return the chicken pieces and any accumulated juice to the pot, nestling the chicken into the sauce
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Taste for salt
- Transfer the chicken with a slotted spoon to a platter
- Tent with aluminum foil to keep warm
- Bring the sauce to a simmer over medium heat and let simmer, uncovered, until thickened, 5 to 6 minutes, stirring occasionally
- The sauce should be thick enough to coat the back of a spoon
- When it is, swirl in the butter pieces until fully incorporated
- Taste for salt again
- Spoon the sauce over the chicken and serve
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