Bonnies Pressure Cooker Chicken Leg Quarters Recipes
BONNIE'S PRESSURE COOKER CHICKEN LEG QUARTERS
We loved this simple recipe which yielded such high results in the taste department. Oh, my, was this ever an easy and good meal, and the aroma while it was cooking was Awesome! Moist and totally fork tender. Enjoy!
Provided by BonniE !
Categories Chicken
Time 45m
Number Of Ingredients 6
Steps:
- 1. Season the chicken with salt and pepper.
- 2. In the pressure cooker, using the browning option, fry the chicken until golden brown on both sides.
- 3. It should look like this.
- 4. Add 1/2 cup of chicken broth to the pot.
- 5. Add the potatoes.
- 6. Add the carrots.
- 7. Set the temperature to High on the pressure cooker, and cook 25 minutes. Serve with a side of cranberry sauce. Enjoy your hard work. :)
- 8. Enjoy!
- 9. Bill is dishing it up!
PRESSURE COOKER BARBEQUE CHICKEN
This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.
Provided by CatherineSolo
Categories Meat and Poultry Recipes Chicken
Time 24m
Yield 8
Number Of Ingredients 7
Steps:
- Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
- Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
- Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 7 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 313 mg, Sugar 3.1 g
CHICKEN LEG FRICASSEE - 8-QT PRESSURE COOKER
Entered for safe-keeping, adapted from Juliana Grimes from September 2010 Cooking Light. Calls for 8-quart pressure cooker. Includes a bountiful amount of baby carrots, cremini mushrooms, and pearl onions. Produces a reduced savory sauce. For the best textured vegetables, all the carrots, onions and mushrooms to come to pressure, and then immediately take them off the heat and release pressure (using quick release method). Serving = 1 chicken leg quarter, 1 1/4 cups vegetables, and about 1/4 cup sauce. Recommended wine: Iron Horse 2008 Chardonnay (Green Valley of Russian River Valley) has a bushelful of juicy apples balanced with creamy lemon, a hint of gravelly minerality, and the barest touch of toast.
Provided by KateL
Categories One Dish Meal
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine.
- Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in a strong plastic zip bag and one-at-a-time shake chicken leg quarter in bag and press flour onto chicken.) Let chicken pieces rest on a plate (chicken pieces not touching each other) until Step 5.
- Melt butter in an 8-quart pressure cooker over medium-high heat.
- Add oil to cooker, swirl to coat.
- Place 2 chicken leg quarters, flesh side down, in cooker. Sauté 5 minutes or until browned. Set aside (fresh plate) until Step 9.
- Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters.
- Place mushrooms in cooker. Sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon.
- Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds.
- Add chicken, tied herb sprigs, and broth to cooker.
- Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes.
- Remove cooker from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you.
- Transfer chicken to a platter.
- Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm.
- Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
- Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes).
- Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables.
Nutrition Facts : Calories 616.6, Fat 27.2, SaturatedFat 8.2, Cholesterol 146.2, Sodium 549.1, Carbohydrate 47.1, Fiber 6.4, Sugar 10.9, Protein 38.1
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- Heat olive oil in an electric instant pot turned to the sauté mode. 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.
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- In a small mixing bowl, combine olive oil, minced rosemary, paprika, and seasoning. Using a fork, make a paste, then rub it into the chicken.
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