European Rustic Braised Chicken

Serving size: Serves 8

Ingredients: European Rustic Braised Chicken

• 1 (2½-pound) roaster chicken, cut into 8 pieces
• ¼ cup olive oil, divided
• 5 cloves garlic, whole
• 10 scallions
• 4 fresh bay leaves
• 10 sprigs thyme
• 1 cup dry white wine, such as Sauvignon Blanc or Chardonnay
• 1 cup chicken stock
• Kosher salt & black pepper to taste

Directions:

1. In NuWave Pressure Cooker, heat 3 tablespoons olive oil on High (425°F).
2. Sear chicken for 3-5 minutes per side, until it is golden brown.
3. Remove chicken, set aside on platter and cover with foil.
4. Add remaining oil to Pressure Cooker and heat for 45 seconds.
5. Add garlic and scallions; sauté.
6. Return chicken to Pressure Cooker.
7. Season with salt and pepper.
8. Add bay leaves and thyme.
9. Add white wine and chicken stock.
10. Cover and lock in push plate
11. Turn pressure regulator to 2 for high pressure.
12. Once pressure has built, lower temperature to Medium-Low (175°F) and cook for 12-15 minutes.
13. Once cooking time is complete, release steam by moving pressure regulator to steam release position.
14. Unlock push plate.
15. Garnish with scallions and black pepper.

Tips:

• Use chicken scraps for stock.
• Brown dark meat first since it takes longer to cook.
• Make sure you do not cross contaminate cutting boards and cooking utensils with raw chicken.
• Leave herbs whole for easy removal.
• For added flavor, drizzle olive oil and thyme onto chicken.
• Serve with potatoes or carrots.

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