Pressure Cooker Braised Porcini Chicken
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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- 1/2 cup (125 g) dried porcini mushrooms
- 8 chicken thighs
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 large shallots,finely chopped
- 1 clove garlic,peeled and minced
- 1/2 cup (125 ml) reduced-sodium chicken broth
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons cold unsalted butter,cut into pieces
In a small glass bowl,combine dried porcini mushrooms and hot water. Set aside and allow to soak for 30 minutes.
Using a slotted spoon,remove soaked mushrooms from the bowl,reserving mushroom liquid. Rinse under running cold water and chop. Strain mushroom liquid through cheesecloth and set aside.
Season chicken thighs with salt and black pepper.
Preheat olive oil in pressure cooked over medium-high heat.
Working in a batches,add chicken thighs to pressure cooker and brown on all sides until golden. Transfer browned chicken to a plate.
Reduce pressure cooker heat to medium,add shallots and garlic. Cook,stirring,until fragrant,for about 30 seconds.
Stir in chicken broth,mushrooms,,parsley, and reserved mushroom liquid. Bring to a simmer.
Return chicken thighs to pressure cooker,nestling the chicken into the sauce.
Close pressure cooker and lock the lid. Set heat to high. When pressure cooker reaches high pressure,switch heat to low. Set timer to cook for 6 minutes.
Remove the pot from the heat. Open pressure cooker. Season with salt. Using a slotted spoon,transfer cooked chicken thighs to a serving platter. Cover with aluminum foil to keep warm.
Bring sauce to simmer over medium heat. Simmer,uncovered,until sauce thickened,for 5-6 minutes,stirring occasionally. Stir in unsalted butter until fully incorporated.
Spoon mushroom sauce over chicken. Serve immediately.