Pressure Cooker Chicken Ragout

pressure cooker chicken ragout
  • 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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