Post by wilderness on Nov 7, 2019 12:08:01 GMT -5
Pressure-Cooker Chicken Thighs in Wine Sauce-annrms
chicken, Wine Sauce
Prep Time : 15 min Cook Time : prep: 15 min. cook: 20 min. + releasing Servings : 4 servings Source : Tasteofhome.com
Ingredients
2 tablespoons butter, divided
1 cup sliced fresh mushrooms
6 bone-in chicken thighs, skin removed (about 2-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
1/3 cup all-purpose flour
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth
3 green onions, thinly sliced
Directions
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel.
Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)
Test Kitchen tip
To slow cook, place browned chicken and mushrooms in slow cooker; add remaining ingredients and cook on low until chicken is tender, 3-4 hours.
Nutrition
1 serving: 243 calories, 13g fat (5g saturated fat), 97mg cholesterol, 284mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
chicken, Wine Sauce
Prep Time : 15 min Cook Time : prep: 15 min. cook: 20 min. + releasing Servings : 4 servings Source : Tasteofhome.com
Ingredients
2 tablespoons butter, divided
1 cup sliced fresh mushrooms
6 bone-in chicken thighs, skin removed (about 2-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
1/3 cup all-purpose flour
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth
3 green onions, thinly sliced
Directions
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel.
Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)
Test Kitchen tip
To slow cook, place browned chicken and mushrooms in slow cooker; add remaining ingredients and cook on low until chicken is tender, 3-4 hours.
Nutrition
1 serving: 243 calories, 13g fat (5g saturated fat), 97mg cholesterol, 284mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
