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Chicken Fricassee

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A comforting Chicken Fricassee made effortlessly in a pressure cooker, featuring a rich and creamy sauce infused with nutmeg and black pepper.

Ingredients

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  • 2 teaspoons salt
  • ½ tablespoon coarse ground black pepper
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon ground mace
  • 1 teaspoon ground mustard
  • 2 teaspoons marjoram
  • 8 skinless, boneless chicken thighs
  • 4 tablespoons butter, melted
  • 2 cups heavy cream
  • 4–6 tablespoons all-purpose flour

Instructions

  1. Start by seasoning the chicken thighs generously with salt, pepper, nutmeg, mace, ground mustard, and marjoram.
  2. In your pressure cooker, melt the butter over medium heat.
  3. Once bubbly, add the seasoned chicken thighs in batches, browning them on both sides.
  4. After browning, remove the chicken and set it aside.
  5. In the same pot, whisk in 4 tablespoons of flour with the drippings to create a roux.
  6. Slowly pour in the heavy cream, whisking to blend it smoothly with the roux.
  7. Return the browned chicken thighs to the pot, making sure they’re nestled within the creamy sauce.
  8. Secure the lid on your pressure cooker, set it to high pressure, and cook for 10 minutes.
  9. Once the cooking time is up, carefully release the pressure.
  10. If the sauce is thinner than you’d like, you can thicken it further by mixing in more flour or simmering it without the lid.

Notes

Serve over rice or mashed potatoes, and pair with a green salad. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-fricassee-pressure-cooker-recipe/

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