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Ingredientes
- 6 lrg garlic cloves smashed
- 4 whl black peppercorns
- 2 x fresh thyme sprigs more for garnish
- 1 x bay leaf
- 7 x fresh flat-leaf parsley sprigs stems and leaves separated
- 4 x boneless skinless chicken breast halves cut 1" strips Coarse salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 12 ounce white button mushrooms halved or possibly quartered
- 8 ounce pearl onions peeled
- 3 Tbsp. cognac
- 1 c. dry red wine
- 3 1/4 c. chicken stock or possibly broth skimmed of fat
- 1 Tbsp. tomato paste
- 1 Tbsp. cornstarch
- 1 Tbsp. cool water
Direcciones
- Using a small piece of cheesecloth, make a bouquet garni: Wrap 3 garlic cloves, the peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Season chicken with salt and pepper.
- In pressure cooker, heat 1 Tbsp. extra virgin olive oil and the butter over medium heat. Brown chicken in batches without crowding, till golden, about 3 to 4 min. Remove from pan, and set aside.
- Pour in the remaining Tbsp. extra virgin olive oil, and place over medium-high heat. Add in mushrooms, onions, and remaining 3 cloves garlic, and season with salt and pepper. Cook till golden brown, about 6 min. Remove from pan, and set aside. Return pan to heat.
- Add in cognac and wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add in chicken stock, tomato paste, bouquet garni, and the reserved chicken, and bring to a boil. Reduce heat to medium, attach cover, and allow pressure to build to the second red ring. Adjust temperature to maintain pressure, and cook for 10 min. Turn off heat, and allow pressure to decrease using natural release method (see information booklet).
- Add in the reserved mushrooms and onions. Attach cover, and place cooker over medium heat. Allow pressure to build to the second red ring. Adjust heat to maintain pressure. Cook for 2 min. Repeat pressure reduction using normal method.
- Transfer the chicken and vegetables to a bowl using a slotted spoon. Throw away bouquet garni. In a small bowl, combine cornstarch and water, stirring till cornstarch is dissolved; set aside
- Over medium-high heat, cook remaining liquid till reduced by half, 16 to 18 min. Whisk in cornstarch mix, and cook till thickened, about 2 min. Return chicken and vegetables to the pot, and stir in parsley. Cook for 2 min, and serve garnished with thyme sprigs. Serve this stew over cooked rice, barley, or possibly quinoa.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 62 | 36% |
| Total Fat 7.04g | 9% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 23mg | 8% |
| Sodium 248mg | 10% |
| Potassium 319mg | 9% |
| Total Carbs 7.02g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.03g | 1% |
| Protein 9.01g | 14% |
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