Pressure Cooker Garlic Chicken Thighs

Very delicious, 10/10 for taste and ease of preparation. I wasn't sure if the original recipe wanted the thighs to be with skin or without (skinned can mean both, ugh!), so I kept the skin. I'm sure they would also be equally tasty without, should you choose to go that route. Also, I should have gone 14 min of pressure, as the two biggest thighs didn't quite get all the way done (I cooked them the rest of the way after the video, of course).

Note: "Pressure cooker" in this recipe refers to a programmable electric pressure cooker, such as an Instant Pot.

YouTube video of preparation: https://youtu.be/yudrbBvK5Y0

Original recipe credit: https://www.cookinglight.com/recipes/instant-pot-garlic-chicken-thighs

Recipe below contains my modifications.

Ingredients:

40 oz. bone-in chicken thighs (or 50 oz, like I used in the video--be sure to add 2 min to pressure time)

1 tsp. paprika

1 tsp. dried oregano

1/2 tsp. Kosher salt

1/2 tsp. coarse ground black pepper

1 T. olive oil

1 c. chicken stock (link is to homemade recipe here on blog)

3 cloves garlic, minced

1 T. cornstarch

1 T. water

1 T. chopped fresh curly parsley

Directions:

1. Set the pressure cooker to Sauté and let heat for 3 min. Meanwhile, pat dry the chicken.

2. In a small bowl, combine the paprika, dried oregano, Kosher salt, and pepper. Season chicken all over with the spice mixture.

3. Add the olive oil to the heated pressure cooker's pot/insert. Place half (or less, depending on size of chicken pieces--don't crowd!) of chicken pieces in the oil. Cook for 5 minutes on first side, then flip and cook for 3 minutes on other side. Transfer to a plate and repeat with remaining pieces (also transfer the second batch pieces to the plate).

4. Stop the sauté function. Drain/wipe out any excess grease from pot.

5. Add the chicken stock and garlic to the pot. Stir to combine.

6. Place the rack/trivet (that came with the pressure cooker) in the pot. Place a thigh in center of rack, then layer rest around it. Pour any accumulated juices from the plate into the pot.

7. Check lid carefully (seal in place, etc) and cover pot, lock into closed position for sealing. Make sure the venting valve is set to SEALING. Set Poultry setting to 12 min (13 or 14 if pieces are larger) and start.

8. When the pressure cycle has finished, unplug and carefully do a quick release of the steam (valve to VENTING). Once pressure has fully released, open lid carefully, steam side away from you.

9. Transfer chicken pieces to a clean plate and remove the rack/trivet. Plug the device in again and set to Sauté. Meanwhile, stir together the cornstarch and water until fully combined. Stir this into to the mixture in the pot. Let simmer/boil until desired thickness has been reached, stirring occasionally.

10. Turn off cooker. Stir in the parsley and serve sauce atop chicken (and mashed potatoes, if having as side). Enjoy!

 

Pasta with Morels in Creamy Sauce

Verrry tasty...will go 9/10 on this one. I'm not giving it a 10 due to it not being quite over-the-top, got have that again like now, especially since morels are used in it. I will make again, of course, and if I modify at all, will be sure to update when that happens :)

Link to my YouTube video of preparation: https://youtu.be/Zh2XkgHPyrE

Original recipe credit: https://www.withspice.com/blog/morel-pasta/

Recipe below contains my modifications.

Ingredients:

1 1/2 c. water

1 oz. dried morels

1 1/2 T. unsalted butter

1 small shallot, finely chopped

1 clove garlic, minced

kosher salt

coarse ground black pepper

1/2 c. dry white wine (I used Chardonnay)

1 c. heavy cream

1 T. fresh thyme leaves, coarsely chopped

8 oz. (uncooked weight) pasta of your choice, such as penne or shells, cooked according to package directions (I used lumache)

**reserve a cup of the cooking water from the pasta when draining**

1/2 c. fresh finely grated Parmesan (plus more for serving, if desired)

1 tsp. cornstarch slurry (optional/if needed) 

Directions:

1. Heat the water to boiling in microwave (or on stovetop). Place morels in a heatproof bowl and carefully pour boiling water over them. Cover and let rest for 15-20 min.

2. Once the time has elapsed, remove morels from soaking water, gently squeezing out excess, and transfer to separate bowl. Reserve soaking liquid (you may strain through a paper towel to remove excess grit, if needed). Cut any large morels in half (if desired).

3. Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened (around 2 min). Add garlic and cook until fragrant (around 30 sec-1 min). 

4. Add morels, then season with kosher salt and pepper. Cook, stirring frequently, until liquid has nearly evaporated.

5. Add wine, increase heat just enough to bring to a simmer. Cook until nearly all liquid is gone (around 5-8 min).

6. Stir in 3/4 c. of the soaking liquid (discard the remainder), followed by the heavy cream and thyme. Season (again) with kosher salt and pepper. Bring the mixture to a gentle simmer and cook for around 20 min (should start to become a little thicker).

7. Stir in around 1/2 c. of the reserved pasta water (you may need more, depending on what consistency you desire for the sauce). Return to gentle simmer and let cook for a couple of minutes.

8. Add in the Parmesan about a third at a time, stirring well after each addition. If sauce is not thick enough, add cornstarch slurry and cook for 1-2 more minutes.

9. Add cooked pasta to sauce, stir to combine/coat, and adjust seasoning if needed. Serve up and enjoy!