Ingredients: |
Ingredients: ½ cup all-purpose flour
1 whole chicken,skin removed and cut into 10 serving pieces (can use your favorite chicken pieces - I use breasts only)
¼ cup unsalted melted butter
1 large white onion,peeled and sliced
12 oz bottle amber beer
¾ cup heavy cream
2 tablespoons fresh minced parsley
sea salt and freshly ground black pepper to taste
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Directions: |
Directions:1. In a small mixing bowl,combine all-purpose flour,sea salt and black pepper. Mix well and set aside.
2. Dredge chicken pieces in flour mixture,coating them completely.
3. Add melted butter to pressure cooker. Add sliced onion and cook over medium-high heat,stirring a few times,until softened,about 3 minutes. Push to the side.
4. Working in a batches, brown seasoned chicken pieces for about 3 minutes per side. Remove browned chicken pieces from pressure cooker and transfer to the plate.
5. Add beer to pressure cooker and bring to a boil, scraping up any browned bits on the bottom. Simmer for 1 minute.
6. Return browned chicken pieces to pressure cooker along with any accumulated juice.Close and lock the lid. Set burner heat to high. When pressure cooker reaches high pressure, reduce heat as low as you can and still maintain high pressure. Set timer to cook for 8 minutes.
7. Remove the pot from the heat. Open pressure cooker with QUICK release method. Transfer cooked chicken to serving plate and cover with aluminum foil.
8. Add heavy cream to the pressure cooker and simmer over medium-high heat,uncovered,for 2 minutes, stirring. Pour creamy sauce over chicken pieces and serve. |
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