5 from 1 vote
Chicken Fricassée with Spring Vegetables - Pressure Cooker Version
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
From One Pot Comfort by Meredith Laurence
Course: Entrées
Keyword: Chicken
Servings: 6
Author: Meredith Laurence
Ingredients
  • ¾ cup boiling water
  • ½ ounce dried wild mushrooms
  • 8 skinless bone-in chicken thighs
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 rib celery thinly sliced
  • 3 carrots thinly sliced
  • 8 ounces brown or shiitake mushrooms sliced
  • 3 sprigs fresh thyme
  • 2 tablespoons all-purpose flour
  • ¼ cup white wine
  • ½ cup heavy cream
  • ½ bunch asparagus cut into 1-inch lengths (about 2 cups)
  • 1 tablespoon butter room temperature
  • half a lemon zest and juice
  • chopped fresh scallions
Instructions
  1. Start by pouring boiling water over the dried mushrooms to rehydrate them. Let them sit for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon, chop them finely and set them aside in a bowl. Use a fine strainer to strain the soaking liquid into another bowl or glass measure. Set the wild mushroom stock aside as well.
  2. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTÉ setting. Season the chicken thighs well with salt and pepper. Add the oil to the cooker and brown the chicken thighs on all sides until nicely colored – about 5 minutes per side. Remove the browned thighs from the pan and set aside.
  3. Add the onion, celery and carrots to the cooker and sauté until they start to soften – about 5 minutes. Add the mushrooms and thyme sprigs and sauté for another 4 to 5 minutes. Add the white wine to the cooker and bring to a simmer, scraping up any brown bits that have developed on the bottom of the cooker while the wine simmers. (If your cooker does not have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the mushroom stock, the chopped wild mushrooms and heavy cream and return the chicken to the cooker. Cover and lock the lid in place.
  4. Pressure cook on HIGH for 6 minutes.
  5. While the chicken is cooking, combine the flour with 1 tablespoon of softened butter in a small bowl to form a paste. Set this aside.
  6. Release the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and loosely tent with foil. Whisk the butter and flour mixture into the sauce and add the asparagus to the cooker. Return the lid, but do not lock it. Let the stew sit like this for 10 minutes. That should cook the asparagus, thicken the sauce and let the stew cool to an edible temperature. Season with salt and freshly ground black pepper to taste. Serve the chicken with the vegetables and sauce over top. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.