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Pressure Cooker Chicken Prosciutto
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- #69169
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 slice (3 ounce size) prosciutto
1 tablespoon olive oil
4 ounces mushrooms, quartered
1 broiler-fryer chicken, cut into serving pieces, skin removed
1 small onion, cut into thin wedges
1 clove garlic, minced
1/2 cup dry white wine or chicken broth
1/2 cup chicken broth
1 tablespoon dried sage
1 teaspoon tomato paste
1 teaspoon dried rosemary
2 bay leaves
12 whole peppercorns, crushed
1 medium tomato, cored, seeds removed, diced
salt and pepper, to taste
directions
Cube prosciutto.
Heat oil in pressure cooker. Add prosciutto cubes and cook over medium heat for 2 minutes. Add mushrooms and cook until almost tender, about 5 minutes. Remove to a small dish; set aside.
In a pressure cooker, combine chicken, onion, garlic, wine, stock, tomato paste, sage, rosemary, bay leaves, and peppercorns. Mix well. Lock lid and bring to full pressure.
Reduce heat, maintaining pressure, and cook for 8 minutes. Release pressure and add tomato and prosciutto mixture. Season to taste with salt and pepper.
added by
rkimgoodcook
nutrition data
Nutritional data has not been calculated yet.
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