Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby carrot	1	lb		158.7575	37.3761	2.903	0.5897
thyme sprig	3			25.2167	0.0	5.61	0.1417
sage sprig	2			25.2167	0.0	5.61	0.1417
chicken leg quarter	4		skinned	25.2167	0.0	5.61	0.1417
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
purpose flour	4 1/2	1/2		25.2167	0.0	5.61	0.1417
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cremini mushroom	1		quartered	25.2167	0.0	5.61	0.1417
white wine	3/4	cup		-	-	-	-
chicken broth	2	cups	reduced sodium fat free	156.24	3.78	22.2768	5.2416
pearl onion	10	ounces	peeled	25.2167	0.0	5.61	0.1417
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
sage	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.