Pressure Cooker Herb-Braised Chicken Leg Quarters Recipe2018-01-07
- Yield : 4-6 serving plates
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
Pressure cooker herb-braised chicken leg quarters recipe. Chicken led quarters with herbs and dry white wine cooked in stovetop pressure cooker. You may also like Cranberry and Maple-Glazed Chicken Leg Quarters
Pressure Cooker Cranberry and Maple-Glazed Chicken Leg Quarters Recipe
Makes 4-6 servings
Ingredients: 2 tablespoons (30 ml) unsalted butter, 4 skin-on chicken leg quarters, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup canned whole berry cranberry sauce, 1/2 cup (125 ml) maple syrup, 1/4 cup (60 ml) chicken broth, 2 teaspoons fresh sage leaves, minced
Instructions: In a 6-quart (6 L) stovetop pressure cooker, melt butter over medium heat (use browning mode for an electric pressure cooker). Season chicken leg quarters with salt and black pepper. Set half of the chicken quarters skin side down in the pot. Brown well, turning once, for about 6 minutes. Remove browned chicken from the pot and transfer to a large bowl. Repeat with remaining half of chicken quarters.
Stir in the cranberry sauce, maple syrup, chicken broth, and minced sage leaves until well combined. Return cooked chicken with any accumulated juices to the pot. Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 12 minutes ( for an electric pressure cooker, set the machine to cook at high pressure (9-11 psi). Set timer to cook for 15 minutes).
Open pressure cooker, using the Quick Release method. Unlock and open the pot.Remove cooked chicken legs and transfer to a serving platter. Pour sauce over and serve immediately! Are you looking for perfect pressure cooker recipes? You may also like these pressure cooker recipes.
Pressure Cooker Herb-Braised Chicken Leg Quarters Recipe
- 2 tablespoons olive oil
- 4 skin-on chicken leg quarters
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium yellow onion, peeled and chopped
- 4 medium celery stalks, cut into pieces
- 2 teaspoons minced garlic
- 2 teaspoons fresh oregano leaves, minced
- 2 teaspoons stemmed fresh thyme leaves
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (125 ml) chicken broth
In a 6-quart (6 L) stovetop pressure cooker, heat olive oil over medium heat. Season chicken legs with salt and black pepper. Working in batches, brown chicken quarters, turning once, for about 6 minutes. Remove cooked chicken from the pot and transfer to a bowl.
Add chopped onion and celery to the pot. Cook, stirring often, until the onion softens, for about 4 minutes. Stir in minced garlic and cook for further 30 seconds. Stir in herbs and pour in dry white wine and broth.
Scrape up any browned bits from the bottom of the pressure cooker. Nestle cooked chicken legs into the sauce.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 12 minutes.
Reduce the pressure. Remove pot from the heat and lets its pressure come back to normal naturally.
Unlock and open the pot. Transfer cooked chicken leg quarters to a serving platter. Serve hot.
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