Pressure Cooker Chicken Leg Quarters

Back in December, I came up with this recipe myself (mostly)!  While there are many recipes out there for pressure cooking, there are not many for chicken leg quarters (this is also true in general, not just for pressure cooking).  I did manage to find a guide in a cookbook at the library for how long to cook them, so that helped. And this is delicious--10/10, will absolutely make again!

Note: this was enough for 4 leg quarters, but I only had 3 on hand

Ingredients: 

1/4 c. herbes de Provence
3 T. olive oil
1 T. kosher salt
1/2 tsp. coarse ground black pepper
3 chicken leg quarters
~2 T. butter
6 T. Chardonnay
10 T. chicken broth
2 cloves garlic, minced
~1/2 lb. baby yukon gold potatoes, quartered/cut in large dice size
1 T. cornstarch
dollop of crème fraîche

Directions:

1. Combine first 4 ingredients to make a rub, use to coat the chicken legs.

2. Heat butter in cast iron skillet over medium to medium high heat.  Add chicken legs and brown on both sides (around 4-5 min per side).  Transfer to the pot of pressure cooker.

3. Add chardonnay and broth, followed by garlic, then potatoes.  Close pot, set for 'poultry' with time of 12 min.  After pressure cooking time has finished, do natural release of pressure.

4. Transfer chicken to a plate, turn cooker on to sauté setting.  Dip out around 4 tsp. of the juice and whisk with cornstarch to make slurry, then add back to pot.  Stir in the crème fraîche and simmer for a few min.

5. Transfer potatoes to dish with chicken and let sauce simmer for a few more min.  Serve chicken and potatoes with sauce and enjoy!