|Chicken with Wild Mushrooms|
Cut the chicken into 25-35mm chunks, and marinade in the juice of half a lemon. Put the chicken and marinade in a covered bowl in the refrigerator for a couple of hours, mixing it up a couple of times.
Finely dice the onion and garlic and saute them, in the bottom of the pressure cooker with some of the oil, until golden brown. Lift the cooked onions and garlic out into a bowl.
Pat dry the chicken pieces on paper towel and lightly flour them, and then brown them in the bottom of the pan. Transfer the chicken into the bowl with the onion and garlic. De-glaze the pan with the white wine and stock, and return the chicken and onions and left-over marinade. Cook under pressure for a scant ten minutes, the chicken will not be fully cooked in this time, though.
Cool the pan down, release the pressure and remove the top. Add the herbs and the mushrooms and simmer until they are tender. Dried mushrooms will take a bit longer to soften than fresh ones.
If the sauce is too thin, remove the solid ingredients and thicken up the sauce by evaporating some liquid. Lifting out the solids prevents over cooking the chicken and mushrooms.
Adjust the seasoning at the end, adding salt to taste if necessary. Be aware that most commercial stock mixes contain a LOT of salt.
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