French Chicken Wing Stew Pressure Cooker Recipe

French Chicken Wing Stew Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 24 minutes at HIGH pressure

• 3 tablespoons olive oil (or rendered duck fat if you have it)
• 2½ pounds chicken wings (about 25), with bony wing tips cut off (you can reserve for stock or discard)
• sea salt and freshly ground black or white pepper
• 1 medium white onion, chopped
• 2 small leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
• 2 cloves garlic, chopped
• 1 tablespoon all-purpose or rice flour
• 1 (14-ounce) can low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes in juice, drained
• 1 medium fennel bulb, trimmed of stalks and cut into 1-inch chunks; or 3 carrots, peeled and cut into 1-inch chunks; or 2 medium turnips, peeled and chopped
• 1 teaspoon dried fines herbes
• 2 tablespoons chopped fresh flatleaf parsley

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Season the chicken wings with salt and pepper
3. Add to the oil in a single layer with metal tongs and lightly brown both sides, about 2 minutes each side
4. You will have to do this in batches
5. Remove the browned wings to a plate
6. Add the onion and leeks to the pot and cook, stirring a few times, until soft and browning on the edges, about 4 minutes
7. Add the garlic and heat for 30 seconds
8. Sprinkle with the flour and stir well
9. Add the broth and stir well, scraping up the browned bits from the bottom of the pot
10. Return the chicken wings to the pot along with any accumulated juice
11. Add the tomatoes, vegetable of choice, and fines herbes
12. Add a few grinds of black pepper
13. Stir gently to combine
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 24 minutes
18. Remove the pot from the heat; let stand for 10 minutes
19. Open the cooker with the Quick Release method
20. Be careful of the steam as you remove the lid
21. Taste for seasoning and stir in the parsley
22. Serve immediately in shallow bowls with mashed potatoes or egg noodles

Full List of Chicken Recipes
Full List of Meat Recipes