Pressure Cooker Chicken Ragout
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
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Pressure cooker chicken ragout. Chopped chicken thighs with vegetables and dry white wine cooked in a pressure cooker. Very delicious chicken recipe!
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 8 oz (240 g) pancetta,chopped
- 1 yellow onion, peeled and chopped
- 1 medium carrot, diced
- 2 pounds (960 g) boneless and skinless chicken thighs, trimmed and finely chopped
- 1/2 cup (125 ml) dry white wine (Chardonnay excellent fits)
- 1 ½ cups (370 ml) chicken broth
- 6 tablespoons golden raisins
- 1/4 cup (60 ml) tomato paste
- 2 tablespoons loosely packed fresh sage leaves,minced
- 1/4 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated nutmeg
- 1 pound spaghetti,cooked and drained
Method
Step 1
In a pressure cooker, melt butter over medium heat. Add chopped pancetta, onion, and carrots. Cook, stirring occasionally, until onion softens (about 5 minutes).
Step 2
Add finely chopped chicken and continue to cook, stirring occasionally, until meat lightly browned (about 4 minutes). Pour in dry white wine. Scrap up any browned bits on the bottom of pressure cooker.
Step 3
Add remaining ingredients. Stir well until tomato paste dissolves.
Step 4
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker riches high pressure, reduce heat to low. Set timer to cook for 7 minutes.
Step 5
Unlock and carefully open pressure cooker. Bring sauce to a simmer. Cook, stirring, until lightly thickened (for about 5 minutes).
Step 6
Remove chicken ragout from pressure cooker. Transfer to serving platter. Serve over cooked spaghetti.
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