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Translating Nigel Slater chicken & herbs recipe to pressure cooker

slowcooking | Nov 15, 201107:42 AM

I've just bought a Fissler 6L pressure cooker, with the intention of making stock more quickly. In addition to stock, I want to try a recipe from Nigel Slater in the PC. Essentially it is a couple of chicken pieces per person, browned in some olive oil and some butter, then simmered for about 35-40 minutes at very low heat with the addition of several intact cloves of garlic, with wine to deglaze and herbs for the sauce at the end (google "Chicken, garlic, herbs: a simple supper" for details).

The browning of the chicken pieces wouldn't appear to be a problem - just do it in the pot, in batches if it is crowded. I assume that after browning I could just put on the lid, bring the PC up to pressure and give it 12 minutes or so.

However, the issue of adequate liquid comes to mind - it doesn't seem to me as if there is enough liquid in the existing recipe to create steam. So I was thinking about adding 150ml (1/2 cup, give or take) of white wine and another 1/2 cup of chicken stock to the chicken pieces and garlic before sealing the lid. Would that be adequate? Would it not also cause the fat to spit nastily? And do any of you PC users have any other suggestions on this one? [Edit: I have never used a pressure cooker before.]

Thanks in advance

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