Updated: Wednesday, 09 May 2012, 2:57 PM MDT
Published : Wednesday, 09 May 2012, 11:08 AM MDT
KASA - Boneless Chicken Stew
From Jan Laird's Kitchen
8 thick-cut bacon strips, cut into pieces
4 boneless skinless breasts
4 boneless skinless thighs
3 t salt, plus more if needed
2 t black pepper, more if needed
2 sprigs fresh thyme
2 bay leaves
2 cups burgundy wine
1 cup chicken stock
6 T unsalted butter
1 onion sliced
1 lb of white mushrooms, sliced
2 T all purpose flour
Cook the bacon in the pressure cooker over medium-high heat until crisp,
remove, and drain on paper towels. Skim off all but 2 T of bacon fat.
Sprinkle the chicken pieces evenly with 2 t of the salt and 1 t of the pepper.
Saute in the pressure cooker, a few pieces at a time, removing the browned
pieces to a plate. Add the thyme, bay leaves, wine, and stock to the pot and
stir to blend. Put the chicken pieces in the broth. Lock the lid in place and
cook at high pressure for 10 minutes.
While the chicken is cooking, melt 4 tablespoons of the butter in a large
skillet over medium-high heat. Saute the onions for 5 minutes, or until they
begin to turn golden. Add the mushrooms, season with the remaining 1 t of
salt and 1 t of pepper, and sauté until the mushrooms begin to turn golden.
Remove from the heat and set aside until the chicken is cooked.
Release the pressure naturally and remove the lid, tilting the pot away from
you to avoid the escaping steam. Carefully remove the chicken pieces form
the sauce, transfer to a serving platter, and cover loosely with aluminum