Chicken Fricassee

23 Jul

Ingredients
1 pound baby carrots with green tops
1 tablespoon butter
1 tablespoon olive oil
4 chicken leg quarters, skinned
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4.5 ounces all-purpose flour (about 1 cup)
1 pound cremini mushrooms, quartered
3/4 cup dry white wine
3 thyme sprigs
2 sage sprigs
2 cups fat-free, lower-sodium chicken broth
10 ounce fresh pearl onions, peeled
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage

Preparation

1. Trim tops of carrots to 1-inch; peel. Set aside.
2. Melt butter in an 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. Place 2 chicken leg quarters, flesh side down, in cooker; sauté 5 minutes or until browned. Set aside. Repeat procedure with remaining 2 chicken leg quarters. Place mushrooms in cooker; sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon; set aside.
3. Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds. Tie thyme and sage sprigs together with twine. Add chicken, 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 from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid.
4. Add carrots, mushrooms, and onions to cooker; close lid securely. Return cooker to high pressure and immediately remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Transfer chicken to a platter. Remove vegetables from cooker using a slotted spoon; arrange on platter with 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 with chicken and vegetables.

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