Whole Braised Chicken In Wolfgang Puck Pressure Cooker Recipes

WHOLE BRAISED CHICKEN IN WOLFGANG PUCK PRESSURE COOKER

Steps:

• Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
• Put cover on cooker and set to "Seal." Select meat function and set timer on cooker to 25 minutes. At end of cooking time, release pressure as per instruction manual. Unplug and open the cooker when pressure has dropped. Remove chicken from the cooker, remove the string, remove the skin and all meat. Cut the chicken into bite-sized pieces. Discard the skin.
• Put the glass cover on the cooker and plug it inches Select the meat function, and set timer on cooker to 25 minutes. Add the remaining 3 cups of chicken stock. Bring to a boil. Add the pasta, and cook, uncovered, until pasta is al dente. Unplug the cooker, and let it cool for about 5 minutes. Add the chicken. Stir well. Ladle into bowls and serve with crusty bread. Pass grated Parmesan or Parmesan-Romano cheese separately, if desired.

QUICK COQ AU VIN WOLFGANG PUCK PRESSURE COOKER

Steps:

• Dredge chicken pieces in seasoned flour. Heat empty cooker. Add oil.
• When the oil is hot, brown the chicken. Remove chicken and reserve. Add onions, and brown until they caramelize. Remove onions and reserve. Add mushrooms, and sauté until they give up all their liquid, and the liquid evaporates completely. Unplug the cooker and let it cool briefly.
• Add wine, beef broth and bay leaves to the cooker. Put cover on, as per instruction booklet. Plug the cooker in, and select the "Stew" function. Cooker should run for 20 minutes, once it gets up to pressure. Unplug the cooker and follow the instruction manual for cooling and opening it at the end of the cooking time.
• Remove chicken from the cooker. Plug the cooker in, and select the "Stew" function again. Cover with the glass cover and bring the broth and vegetables to a boil. Remove cover. Add the noodles to the broth and cook, uncovered, until tender, stirring often. Meanwhile, mix 2 tablespoons flour with about 1/2 cup water. Blend until completely smooth. Add to cooker, stir well, and cook, stirring constantly but gently, until the sauce thickens. Add salt and pepper to taste. Add 1/2 to 1 tsp Worcestershire sauce to taste.
• Return chicken to the cooker and heat for 2 or 3 minutes, uncovered. Serve immediately.

CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Melt the butter in a large, deep saucepan.
• Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
• Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
• Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
• Add the cream and stir to combine.
• Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
• Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
• Preheat the oven to 400˚F (200˚C).
• Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
• Carefully spoon the chilled filling into oven-proof serving bowls.
• Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
• Brush the egg wash on the edges and rim of your dishes.
• If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
• Brush the top and sides with more egg wash.
• Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
• Let cool for 5 minutes before serving.
• Enjoy!