Friday, June 11, 2010

Smothered Chicken For Two, Pressure Cooker-Style

Mom first introduced me to pressure cooker cooking when I was just a kid starting to help in the kitchen. She made the best pot roast I have ever had.

It wasn't until years later that I realized that some people fear pressure cookers. Both of my partners were uncomfortable about my using one, but both bought me one once I explained that it would help make great food in less time.

Modern pressure cookers are very safe and include a safety plug that will blow out so the pressure doesn't get to a dangerous level. When used properly, they make meat more tender in short cooking times.

Here, I have taken a crock pot favorite and cut it in half so it serves two, then used the pressure cooker to drastically cut the cooking time. From start to finish this recipe took less than one hour to fix.

2 chicken leg quarters
2 cups egg noodles
1 can cream of chicken soup
2 slices of med. Onion, chopped
1large clove garlic, minced
2 med. carrots, julienned
1tbl dried parsley
1/4 tsp celery seed
Dash of ground thyme
Dash of ground sage
Emeril Lagasse's essence

Cut leg quarters into leg and thigh pieces. Sprinkle with essence and salt on both sides. Roll pieces in flour. Pour enough oil into pressure cooker pot to cover the bottom and heat until a smell amount of flour dropped into the oil creates a quick foam. Drop thigh pieces in first, skin side down. Brown first side and drop legs in just before turning the thighs.

When chicken is browned, remove from pot and sit aside. Sauteè onion until soft. Pour oil out, saving the onion in pot. Add minced garlic, carrots, parsley, thyme, sage, celery seed, and 2 cups of water. Mix, then put metal rack on this mixture, placing the chicken on the rack. Close lid and bring to pressure, then cook 8 minutes.

Remove lid after cooling under cold water until pressure seal drops. Remove chicken to large serving platter and cover with foil. Remove metal rack.

Return pot to burner, adding 1 cup water. Bring to boil and add egg noodles. Boil 10 minutes or until desired tenderness. Add cream soup and stir until mixed thoroughly. Check taste and add salt and pepper to taste

Remove foil, then dish noodle mixture over chicken pieces. Serve.

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