Ever since Barbara from Pressure Cooking Today adapted a slow cooker recipe to use in the pressure cooker-and I tried the method, I have been finding myself reaching for my pressure cooker more and more. I love the crock pot, but on a day when I don't have time to get everything ready and in the slow cooker, it's nice to know I can get pretty much the same effect from the pressure cooker in a LOT less time.
I've been sorting through cookbooks and came across this one that I had picked up at a great sale and had dog-eared a TON of pages. I had chicken thawed for dinner and had some apple cider to use up along with some apples......this recipe would fit the bill perfectly.
The book is written for using an electric pressure cooker but the author said that any type pressure cooker can be used. I find that my stove top pressure cooker cooks quicker than the instructions for the electric pressure cooker so I have to adjust the recipe accordingly. I've found that usually means a little shorter cooking time.
I stayed true to most of the main ingredients in the recipe, but opted to dredge the chicken in seasoned flour before browning it. I like the light coating it gives and the chicken always comes out moist this way. The Cortland apples I used didn't hold their shape in the cooking-I bet a Granny Smith apple might-but that's OK, they flavored the sauce nicely. We like our sauces a little thicker, so I used a little cornstarch and water mix to get that accomplished.
The flavors in this are amazing. The bacon, onion and apple combine so well-and I like the touch of sage and poultry seasoning in the background with that little hint of mustard.
We enjoyed 3 meals of this. I served it twice over brown rice cooked in chicken broth with green onion slices mixed in and the last night we had it over noodles....both were wonderful.
For any of you that love pressure cooking-I hope you'll give this one a try...I'm sure glad I did! Sorry there's no photos-they're on other forums I post to.....as are the clickable links to the blog and cookbook............
PRESSURE COOKER CHICKEN WITH APPLES AND BACON
(Source: adapted from Best of the Best present Great Foods Fast cookbook by Bob Warden)
1/3 c. all-purpose flour
1 tsp. poultry seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. kosher salt
1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves
8 slices low sodium bacon OR 4 slices thick cut bacon
3 Tbsp. butter or margarine
1 yellow onion, thinly sliced
3 apples, peeled, cored and each cut into 8 wedges
1/4 tsp. rubbed sage OR 8 leaves fresh sage, chopped
1 c. apple cider OR apple juice
4 Tbsp. Dijon mustard
2 Tbsp. light brown sugar
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. cornstarch
1 Tbsp. cold water
Combine the flour, poultry seasoning, garlic powder, onion powder, salt and pepper in a large resealable plastic bag. Add the chicken to the flour a few pieces at a time; shake to coat evenly. Set aside.
Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble and set aside.
Remove all but 1 Tbsp. of the drippings from the pan; saute the chicken in the bacon drippings on both sides until lightly browned. Remove to a platter.
Melt the butter in the pressure cooker, add the sliced onions and cook, stirring constantly, over medium heat just until the onion is translucent.
Remove onion from the pressure cooker. Place the rack in the bottom of the pressure cooker. Place the chicken on the rack. Top with the onion, bacon and apple wedges.
Combine the sage, apple cider, mustard, brown sugar, salt and pepper; pour over chicken and stir to coat.
Place the lid on the pressure cooker and lock, making sure to put the regulator valve on top. Bring up to high pressure. When regulator starts to rock, set a timer and cook on High pressure (15 psi) for 7 minutes.
Do a quick release of the pressure cooker by bringing the cooker to the sink and running cold water on the edge of the cooker lid until the pressure drops (keep water away from any valves). Remove lid and remove chicken to a platter.
Combine cornstarch and water in a small bowl, whisking until the cornstarch dissolves.
Bring the liquid in the pan back to a boil over medium heat. Stir in cornstarch mixture and whisk constantly until thickened.
Serve sauce over chicken. 4-6 servings.
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