Chicken Leg Fricassee - 8-Qt Pressure Cooker Recipe

Name: Chicken Leg Fricassee - 8-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby carrots, with green tops; 3 fresh thyme sprigs; 2 sage sprigs; 4 chicken leg quarters, skinned; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 4 1/2 ounces all-purpose flour (about 1 cup); 1 tablespoon butter; 1 tablespoon olive oil; 1 lb cremini mushroom, quartered; 3/4 cup dry white wine; 2 cups reduced-sodium fat-free chicken broth; 10 ounces pearl onions, peeled; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh sage, chopped

Servings: persons

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

1
Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine.
2
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.
3
Melt butter in an 8-quart pressure cooker over medium-high heat.
4
Add oil to cooker, swirl to coat.
5
Place 2 chicken leg quarters, flesh side down, in cooker. Saute 5 minutes or until browned. Set aside (fresh plate) until Step 9.
6
Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters.
7
Place mushrooms in cooker. Saute 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon.
8
Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds.
9
Add chicken, tied herb sprigs, and broth to cooker.
10
Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes.
11
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.
12
Remove lid, directing steam away from you.
13
Transfer chicken to a platter.
14
Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm.
15
Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
16
Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes).
17
Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb baby carrots, with green tops, 3 fresh thyme sprigs, 2 sage sprigs, 4 chicken leg quarters, skinned, and more.

Yes, Chicken Leg Fricassee - 8-Qt Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Leg Fricassee - 8-Qt Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions