1. Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine. 2. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in a strong plastic zip bag and one-at-a-time shake chicken leg quarter in bag and press flour onto chicken.) Let chicken pieces rest on a plate (chicken pieces not touching each other) until Step 5. 3. Melt butter in an 8-quart pressure cooker over medium-high heat. 4. Add oil to cooker, swirl to coat. 5. Place 2 chicken leg quarters, flesh side down, in cooker. Sauté 5 minutes or until browned. Set aside (fresh plate) until Step 9. 6. Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters. 7. Place mushrooms in cooker. Sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon. 8. Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds. 9. Add chicken, tied herb sprigs, and broth to cooker. 10. Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes. 11. Remove cooker from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. 12. Remove lid, directing steam away from you. 13. Transfer chicken to a platter. 14. Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm. 15. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids. 16. Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes). 17. Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
