Garlic Mushroom Chicken


Ingredients

  • Serves 2
  • 2-3 chicken quarters (thigh and drumstick)
  • 2 Tbsp. olive oil
  • 16 oz. chicken broth
  • 1 onion, diced
  • 2 cloves garlic, diced
  • bay leaf
  • 2 Tbsp. Worcestershire sauce
  • 4 ounce can sliced mushrooms, or equivalent fresh sauteed mushrooms
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Preparation Instructions

1.Heat pressure cooker with olive oil over medium high heat. Brown chicken on all sides. Remove chicken, set aside.

2.Saute diced onion, bay leaf, and 2 cloves garlic in the cooker until translucent and tender.

3.Add the chicken to the onion mix in the cooker.

4.Add chicken broth and 2 Tbsp. Worcestershire sauce.

5.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

6.Turn down the heat. Cook for 8 minutes.

7.Turn off the heat, remove cooker from heat source. Let cooker sit, unopened, for 4 minutes.

8.Release the pressure by slowly pressing the button on the handle.

9.Once all pressure is released, open the lid.

10.Check the chicken for tenderness; if necessary cook a little longer without pressure.

11.Add 4 oz. can sliced mushrooms to the chicken, or use fresh sautéed mushrooms.

12.Serve with sauce poured over chicken. Best paired with rice and peas.

13.Tip: If you prefer a thicker sauce, after removing chicken to a serving dish, reduce the sauce in the pan over high heat.

14.When the sauce has reached your desired consistency, serve poured over the chicken.