I continually hear people saying that old-fashioned food is making a comeback. I don't know if that's true, but this meal has never fallen out of favour. Using an electric pressure cooker creates intensely rich flavours in half the time. Along with the chicken, I included a quick recipe of Parmesan dumplings to make it traditional.
Ingredients
4-5 chicken thighs, boneless, trimmed and skinless
2-3 tsp Montreal chicken seasoning
oil
1/2 onion, medium diced or smaller
bay leaf
2 tsp poultry seasoning
1 cup water
1 cup carrots, medium diced
2 cups celery, medium diced
2-3 potatoes, medium diced
chicken stock or water
Bisquick dumplings:
2 1/2 cups Bisquick
1/3 cup Parmesan, shredded
2 tsp garlic powder
1 tbsp garlic chives, chopped
2/3 cup milk
1 cup corn or peas
green beans, canned (opt)
fresh parsley, chopped
Instructions
Read Susie's Tips and Tricks below
1. Saute chicken thighs, seasoned with herb and garlic seasoning in oil of choice. After a few minutes, add onion; create some caramelization. Toss in a bay leaf, then sprinkle with poultry seasoning. And 1 cup water. Place on high pressure for 8 minutes and quick release after 5 minutes.
2. While chicken is pressure cooking, chop and prepare vegetables: celery, carrots, and potatoes.
3. Remove the chicken and chop in fork size bites, setting aside.
4. Place the vegetables in the chicken stock in pot along with another cup of water. Use chicken stock if desired or add a cube of bouillon. Add vegetables and on Low pressure set timer for 2 minutes. Then quick release immediately.
5. Mix together Bisquick, Parmesan, garlic powder, and garlic chives. Blend dry, then add milk. Blend quickly; do not over mix. Leave some dry mix in the bowl. Do not create gluten; it creates tough, heavy dumplings.
6. Should your sauce be too thin, make a slurry by mixing 1 tbsp cold water with 1 tbsp flour (this thickens approx 4 cups of liquid). Add to pot on low saute to desired thickness.
7. Add corn and the chicken into the pot. Taste the sauce. Season with above herbs and spices again if desired.
7. Drop in the dumplings. I used a medium cookie scoop - 2 tbsp. Dumplings will double in size. Cook uncovered low saute and simmer for 5 minutes, then cover for another 5 minutes. Test by toothpick - you want a pick with a tiny bit of dry batter, not totally clean.
8. Garnish with a bit of fresh parsley if desired.
Susie's Tips and Tricks
Use beef stew if desired, approximately 15 to 18 minutes plus natural release in the pressure cooker. Proceed same as chicken.
Include peas, fennel, or turnips if desired.
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