Garlic Mushroom Chicken
- 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
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.