2 tablespoons extra virgin olive oil, divided
1 chicken, cut into eight pieces
1 large onion, chopped into 1-inch (2.5-cm) pieces
1 carrot, cut into 1-inch (2.5-cm) pieces
1 celery stalk, cut into 1-inch (2.5-cm) pieces
5 garlic cloves, coarsely chopped
2 bay leaves
1 teaspoon cognac or Grand Marnier (optional)
2 cups (473m1) full-bodied red wine, such as Cabernet
2 sprigs of fresh thyme
8 ounces (227 g) fresh pearl onions
8 ounces (227 g) white button mushrooms, large quartered, others halved
1 tablespoon all-purpose flour or potato starch
2 tablespoons chopped Italian parsley
Press Sauté and when display shows "Hot", add 1 tablespoon of oil and half of the chicken pieces to the inner pot.
Cook for 4 minutes per side or until golden brown.
Remove to a plate and reserve.
Repeat for the remaining chicken pieces.
Add the onions, carrots, celery, garlic, and bay leaves to the pot and cook for 3 minutes, stirring frequently.
Add the Cognac and cook for 1 minute, stirring all the time.
Add the wine and thyme and bring to a boil.
Return chicken to pot, dark meat pieces first, arranging so all chicken pieces are submerged in liquid.
Secure the lid, making sure the steam release handle is in the Seal position. Press the pressure cook button and set the cook time to 13 minutes.
While the chicken is cooking, bring a small saucepan of water to a boil.
Add the pearl onions and cook for 2 minutes. Drain cold.
When they are cool enough to handle, cut off the ends and remove the onions. Set aside.
Heat 2 teaspoons of the remaining oil in a large skillet over medium-high heat. Add the pearl onions and cook for 4 to 5 minutes, stirring occasionally, until golden brown.
Remove to a bowl.
Add the remaining 1 teaspoon of oil.
Add the mushrooms and cook for 4 minutes, until golden brown.
Return the onions to the pan with the mushrooms and turn off the heat.
When the chicken cooking time is complete, turn the steam release handle to the vent position to quickly release the steam Pressure.
Press Cancel and remove the cover.
Remove chicken pieces to a roasting pan
Press Saute.
Scoop up about 2/5 cup (158 ml) of wine sauce and place in a small bowl.
Add the flour and beat well.
Return to pot, add and cook to reduce sauce for 7 minutes, stirring from time to time.
After 3 minutes, add the mushrooms and onions to the pot.
Pour sauce over chicken.
If desired, place in the oven and broil for 2 minutes to brown the chicken.
Sprinkle with parsley and serve.
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