30
Directions:
1. Press “sear” button, set to 15 minutes, then press “start/stop” button.
2. Coat chicken in olive oil and season with salt and pepper.
3. Brown chicken on both sides in Pressure Cooker and set chicken aside on
a covered plate.
4. Add pancetta and wine to deg-laze chicken pieces stuck to bottom.
5. Return chicken to Pressure Cooker, add all remaining ingredients and
continue to sear for 3 minutes.
6. Close lid and lock in place.
7. Press “poultry” button, press “texture” twice for 35 minutes, then press
“start/stop” button.
8. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
9. Season with salt and pepper to taste and serve.
Tip: Use chicken stock in place of white wine.
Cassoulet Chicken Serves: 8-12
Ingredients:
12-16 chicken legs or thighs
Salt and black pepper to taste
6 tablespoons olive oil
1 pound diced pancetta
2 cup white wine
1 onion, chopped
½ cup celery
2 cup carrots
2 tablespoon Dijon mustard
2 clove garlic, chopped
4 cups low sodium chicken stock
4 (15-ounce) cans navy beans,
drained
2 teaspoon fresh thyme, chopped
Cassoulet Chicken
To Next Page
Loading...
