PRESSURE-COOKER CHICKEN THIGHS IN WINE SAUCE

Pressure-Cooker Chicken Thighs in Wine Sauce image

I love this recipe for its incredible flavor-and it seems everyone who tries it does, too. For an easy pairing, try mashed potatoes and peas.-Heike Annucci, Hudson, North Carolina

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

2 tablespoons butter, divided
1 cup sliced fresh mushrooms
6 bone-in chicken thighs, skin removed (about 2-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
1/3 cup all-purpose flour
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth
3 green onions, thinly sliced

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess., Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel., Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)

Nutrition Facts : Calories 243 calories, Fat 13g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 284mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges