Recipe Category: Chicken
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Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 1/2 cup coarsely chopped onions
- 1/2 cup dry white wine or vermouth
- 3 pounds skinless chicken parts
- 1/2 cup chicken stock or bouillon
- 1 tablespoon sweet paprika, preferably spanish or hungarian
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1 tablespoon tomato paste
- 1/2 teaspoon salt, less if using salted stock or bouillon
- freshly ground black pepper, to taste
- 1/4 cup minced parsley
- 1 cup low-fat sour cream, or plain low-fat yogurt
Method
- In pressure cooker, heat the oil.
- Saute garlic and onions in oil until onion is soft, about 2 to 3 minutes.
- Pour in the wine and, while cooking 1 to 2 minutes over medium-high heat, scrape up any browned bits from the bottom.
- Add chicken, stock, paprika, bay leaf marjoram, tomato paste, salt and pepper.
- Lock lid in place and, over high heat, bring to high pressure.
- Adjust heat to maintain high pressure and cook 9 minutes.
- Reduce pressure with a quick-release method.
- Remove lid, tilting away from you to allow any excess steam to escape.
- Remove bay leaves; stir in the parsley and sour cream.
- Adjust seasonings before serving.
- Serve over broad noodles.
- Makes 6 servings.
- Preparation time: About 15 minutes.
- Cooking time: 12 to 15 minutes.
- Per serving: About 299 cal, 39 g pro, 7 g car, 11 g fat, 32% cal from fat, 95 mg cholesterol, 369 mg sod, 1 g fiber.
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