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| + | == Description == |
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| − | (serve 4) |
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| + | * Serves 4 |
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| + | == Ingredients == |
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| + | * 2 large [[shallot]]s |
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| + | * 4 medium [[tomato]]es, about 1 lb |
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| + | * 1 [[fryer]], cut up and skinned |
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| + | == Directions == |
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| + | # Mince the [[shallot]]s. |
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| + | # Seed the [[tomato]]es and dice. |
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| + | # Heat [[canola oil]] in pressure cooker. |
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| + | # Add [[chicken]] and brown on both sides. |
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| + | # Remove from cooker and set aside. |
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| + | # Add [[vinegar]] to pan and scrape up any browned bits. |
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| + | # Add the shallots and cook until soft, about 2 minutes. |
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| + | # Add the [[tomato]]es,wine, stock, [[tarragon]], [[salt]] and [[pepper]] to taste. |
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| + | # Arrange the chicken on top. |
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| + | # Cover pressure cooker and bring to high pressure. |
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| + | # Reduce heat to maintain pressure and cook for 10minutes. |
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| + | # Release pressure and remove the [[chicken]]. |
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| + | # Increase the heat to high and boil the sauce until it thickens slightly, about 5 minutes. |
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| + | # Stir in the remaining butter and adjust the seasonings. |
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| − | Other Cooking Time: 10 Minutes |
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| − | *2 Large [[Shallots]] |
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| − | *4 Medium [[tomatoes]], About 1 Lb |
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| − | *1 Fryer, Cut up And Skinned |
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| − | *1. Mince The [[Shallots]]. Seed The [[tomatoes]] And Dice. |
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| − | *2. Heat [[canola oil]] in Pressure Cooker. Add [[Chicken]] And BrownOn Both Sides. Remove From Cooker And Set Aside. |
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| − | *3. Add [[vinegar]] to Pan And Scrape up Any Browned Bits. Add TheShallots And Cook Until Soft, About 2 Minutes. Add The [[tomatoes]],Wine, Stock, [[tarragon]], [[salt]] And [[pepper]] to Taste. Arrange TheChicken on Top. Cover Pressure Cooker And Bring to HighPressure. Reduce Heat to Maintain Pressure And Cook For 10Minutes. Release Pressure And Remove The [[Chicken]]. |
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| − | *4. Increase The Heat to High And Boil The Sauce Until ItThickens Slightly, About 5 Minutes. Stir in The RemainingButter And Adjust The Seasonings. |
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| − | ==contributed by == |
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| − | [[Category:Pepper Recipes]] |
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[[Category:Shallot Recipes]] |
[[Category:Shallot Recipes]] |
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[[Category:Tomato Recipes]] |
[[Category:Tomato Recipes]] |
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| − | [[Category: |
+ | [[Category:White wine Recipes]] |
| − | [[Category:Tarragon Recipes]] |
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| − | [[Category:Butter Recipes]] |
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| − | [[Category:Salt Recipes]] |
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| − | [[Category:Vinegar Recipes]] |
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Latest revision as of 13:08, 5 February 2011
Description
Contributed by Pressurecookerrecipes Y-Group
- Prep Time: 10 Minutes (I'd say it's more like 15) | Pressure Cooking Time: 10 Minutes | Other Cooking Time: 10 Minutes
- Serves 4
Ingredients
- 2 large shallots
- 4 medium tomatoes, about 1 lb
- 1 fryer, cut up and skinned
- 1 tbsp canola oil
- 3 tbsp red wine vinegar
- ½ cup dry white wine
- ½ cup chicken stock
- ½ tsp dried tarragon
- ¼ tsp salt
- freshly ground black pepper
- 1 – 2 tbsp butter
Directions
- Mince the shallots.
- Seed the tomatoes and dice.
- Heat canola oil in pressure cooker.
- Add chicken and brown on both sides.
- Remove from cooker and set aside.
- Add vinegar to pan and scrape up any browned bits.
- Add the shallots and cook until soft, about 2 minutes.
- Add the tomatoes,wine, stock, tarragon, salt and pepper to taste.
- Arrange the chicken on top.
- Cover pressure cooker and bring to high pressure.
- Reduce heat to maintain pressure and cook for 10minutes.
- Release pressure and remove the chicken.
- Increase the heat to high and boil the sauce until it thickens slightly, about 5 minutes.
- Stir in the remaining butter and adjust the seasonings.