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| Savory Italian Chicken |
I adapted one of my Mothers Pressure Cooker recipe from the 1960's. She use to make it on the stove with a traditional pressure cooker. She made it with a Chuck Roast. I adapted it for chicken. My Hubby can not eat red meat due to a disease.
I buy the chicken from Costco, it is already beboned and skinned. Easy to use. Also used it fresh and not frozen for this recipe.
You will need:
4 pounds of Fresh Chicken Legs and Thighs, Deboned and Skinned
1 -8oz can tomatoes sauce
1 cup Chicken Bone Broth
1 Can( 3oz) of Mushrooms( undrained)
1 Tablespoon Dried Chopped Onion.
1/2 Tablespoon Italian seasoning ( used McCormick Perfect Pinch Italian)
1/2 Cup Dry Red Wine
3 Cloves of Garlic, minced (used a garlic press)
1 teaspoon salt and pepper mix
1 Carrot thinly sliced-about 1/2 cup.
Put all ingredients in the Ninja Foodi main nonstick pot (for pressure cooking), Stir well.
Put Pressure Cooker Lid on Set on Pressure, HI for 20minutes, Quick release.
Remove chicken set aside.
Make Slurry:
1/4 cup Cornstarch and 1/2 cup cold water, stir together until all the cornstarch is dissolved. this is called a Slurry.
Add this to the liquid in the Ninja. turn on the Saute and cook until thick and bubbly.
pour some sauce over chicken on platter and serve with rest in a gravy boat.
. Refrigerate left overs.
serves 6-8 people.
Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"
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