Tag Archives: Poultry

Pressure Cooker Rotisserie Chicken (isavea2z)

1 3 4 lb whole chicken, defrosted
1 t salt
1 t pepper
1 t garlic powder
1 t onion powder
1 t paprika (or smoked paprika)
1 t thyme
oil (can use Lemon Essential oil if you also like the taste of lemon)
1 c water

Use a paper towel to pat it chicken dry. You need it to be dry so the oil will stick to the skin of the chicken. In a small bowl combine all of the seasonings: salt, pepper, garlic powder, onion powder, paprika and thyme. You will need to spread some oil on the chicken so the seasonings will adhere to it. If you don’t have the essential oils, you can add a lemon to the cavity of the chicken too. Once the chicken in completely coated in the oil of your choice, start to rub in the season mix. Place prepared chicken in a crockpot slow cooker bag and tie the top of it. Leave a little opening so the steam can release.  Add water to the pressure cooker before placing the chicken inside it. Place the Instant Pot rack in the bottom and placed the chicken in the bag on top of the rack. Set pressure cooker on manual settings high pressure for 45 min. Then do a quick release of the pressure. Comes out perfect every time! If you like the skin a bit crispy, you can cook it in the oven for an extra 5 min or so on 400 F to cook the skin more. This is an option and not necessary. Note: If using the bag the seasonings will actually stay on the bird without the steam making them drip off. When the chicken comes out of the pressure cooker all the seasonings stayed on the skin! You don’t have to use the bag at all.


Bourbon Bacon BBQ Chicken Kebabs (cookingwithjanica)

8 oz barbecue sauce (like Sweet Baby Ray’s)
1/8 c bourbon
2 lbs chicken breast
2 t kosher salt
1 t ground white pepper
1/2 t garlic powder
1/2 t onion powder
2 T paprika
3 T packed dark brown sugar
1 T smoked paprika
6 slices uncooked bacon, cut into small pieces

Light grill and heat to medium-high. In a small bowl, combine BBQ sauce and bourbon. Mix well. In a food processor, combine kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika and bacon. Pulse until completely smooth. Put chicken pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken pieces onto skewers. Place the kebabs on the preheated grill. Cook for about 5 min per side or until nearly cooked through. Brush kebabs with bourbon barbecue sauce and cook for an additional min on each side. Serve with the remaining BBQ sauce.

Heavenly Chicken (makedinnereasy)

4 – 6 boneless, skinless chicken breasts or chicken thighs
2 T light olive oil
1 1/2 c light sour cream or plain yogurt
1 t salt
1 t onion powder
1/2 t paprika
1 1/2 c crushed ritz crackers (1 sleeve) or seasoned breadcrumbs
2 T melted butter

Preheat oven to 350′ F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil. In a medium bowl or zip style bag, stir together the sour cream, salt, onion powder and paprika. Add the chicken to this mix and turn the chicken so that all sides are fully coated. Place the crushed crackers or breadcrumbs in a large bowl and dredge each piece of chicken in the crumbs so that all sides are coated. Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter. Bake for about 45 min or until the chicken reaches an internal temperature of 165′ F.

Instant Pot Jambalaya (sotexanblog)

1 onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 T butter
1 ring Andouille sausage, sliced into rounds
2 cans tomatoes, diced
2 c white rice
2 c chicken stock
2 t Cajun seasoning
2 t chili powder
1 1/2 T soy sauce
1 1/2 T Worcestershire sauce

Set your Instant Pot to Saute. Once it’s heated up, add the butter and sausage to brown. Once browned to your liking, add the celery and onion to the pot and allow to cook down until tender. Add the garlic and stir for 30 seconds to a min. Sprinkle the Cajun seasoning, chili powder, soy sauce and Worcestershire sauce into the Instant Pot and stir well. Add tomatoes, rice and chicken stock before stirring to combine, making sure there aren’t any big lumps of rice so it all cooks evenly. Put the lid on the Instant Pot and set it to manual on high for 8 min, after ensuring your valve is set to seal. When the time is up, quick pressure release and remove the lid. Stir it all up well and let it stand for 5 – 10 min to thicken slightly. Serve with your favorite flavor of Tabasco! Note to Me: Add shrimp.

Crispiest Baked Chicken Thighs (kitchendivas)

12 – 15 chicken thighs, bone in, skin on
2 T baking powder –
1 T garlic powder
1 T chicken seasoning, your favorite variety
2 t seasoned salt
1 t pepper –
cooking spray

Adjust your oven racks to upper-middle and lower-middle positions. Preheat your oven to 250 F. Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside. In a small bowl combine baking powder, garlic powder, chicken seasoning, seasoned salt and pepper. Set aside. Wash and pat your chicken thighs dry with paper towels and place in a large re-sealable bag or bowl. Sprinkle baking powder mixture all over your thighs while they are inside the resealable bag or in your bowl. Adjust and shake the thighs around to make sure they are all lightly coated in the baking powder mix. Place the chicken thighs on your prepared sheet. Bake for 50 min on the lower-middle rack. Remove your thighs from lower-middle and move to upper-middle rack and turn the temperature up to 425 F. Bake for another 45 – 55 min and thighs are a nice golden brown color. Try to turn your baking sheet halfway through baking. Remove thighs from oven and let stand for at least 5 min before serving. Serve and enjoy|!

Chipotle Chicken with Black Bean Rice (Sandra H.)

2 boneless skinless chicken breasts, cut into small cubes
2 c orange juice
5 T honey
1/4 c soy sauce
2 T finely grated orange zest
2 t finely chopped canned chipotle chilies in adobo sauce
Black Bean Rice

Simmer orange juice, honey and soy sauce in heavy medium saucepan until reduced to 2/3 c, about 15 min. Mix in grated peel and chipotle chilies. Preheat oven to 400 F. Season chicken with salt and pepper and roast for 20 min. Brush chicken breasts with the chipotle glaze and cook for another 5 min. Remove from oven and brush with remaining glaze. Slice chicken diagonally, serve with Black Bean Rice and garnish with cilantro. Note to Me: Thicken glaze with some cornstarch and spoon over chicken.

Easier Chicken Marsala (allrecipes)

1/4 c flour
1/2 t garlic salt
1/4 t ground black pepper
1/2 t dried oregano
4 boneless, skinless chicken breast halves
1 T olive oil
1 T butter
1 c sliced fresh mushrooms or more if desired
1 T minced garlic
1/2 c Marsala wine

In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mix to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry chicken in the skillet for 2 min or until lightly browned on one side. Turn chicken over and add mushrooms. Cook about 2 min until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly, add garlic. Pour Marsala wine over the chicken. Cover skillet and reduce heat to low; simmer for 10 min or until chicken is no longer pink and juices run clear. Note to Me: Double wine (at least) to make more gravy. Remove chicken from pan and keep warm while frying mushrooms. Add back in and simmer for 10 min..

Chef John’s Chicken Marsala (allrecipes)

2 skin-on, boneless chicken breast halves
1 t salt and ground black pepper to taste
3 T butter, divided
2 T olive oil
5 white mushrooms, sliced
1 shallot, minced
1 T flour
1 c Marsala wine
2 c chicken stock
2 T chopped fresh parsley
1 t cold butter

Season chicken breasts all over with salt and pepper. Melt 1 1/2 T butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 min. Flip and cook until breasts are almost cooked through, about 5 min more. Transfer chicken breasts to a plate. Melt 1 1/2 T butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 – 7 min. Add minced shallot; cook and stir until softened, 2 – 3 min. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 – 4 min. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 – 4 min. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 – 5 min more. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 min. An instant-read thermometer inserted into the center should read at least 165 F. Remove from heat. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Chef John’s Quick Chicken Piccata (allrecipes)

4 skinless, boneless chicken breast halves
cayenne pepper or to taste
salt and ground black pepper to taste
flour for dredging
2 T olive oil
1 T capers, drained
1/2 c white wine
1 T – 1/4 c fresh lemon juice to taste
1/4 c water (can sub chicken stock)
3 T cold unsalted butter, cut in 1/4-inch slices
2 T fresh Italian parsley, chopped

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2″ thick. Season both sides of chicken breasts with cayenne, salt and black pepper; dredge lightly in flour and shake off any excess. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium and cook until browned and cooked through, about 5 min per side; remove to a plate. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 min. Stir lemon juice, water and butter into the reduced wine mix; cook and stir continuously to form a thick sauce, about 2 min. Reduce heat to low and stir parsley through the sauce. Return chicken breasts to the pan cook until heated through, 1 to 2 min. Serve with sauce spooned over the top. Note: Can double sauce recipe and serve over angel hair pasta.

Thai Chicken Breasts (geniuskitchen)

2 1⁄2 T grated fresh ginger root
2 T chopped garlic
1⁄8 t crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1⁄2 c flour
salt and pepper, to season flour, to taste
2 T olive oil
4 T soy sauce
1⁄2 c brown sugar
1⁄2 c white wine vinegar
1 t fish sauce or anchovy paste (opt)
1 c sugar snap peas

Combine ginger root, garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large skillet. Saute chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mix to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). Bring the mix to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas. Note to Me: Double the sauce. Slice breasts lengthwise into about 3 thinner pieces.

Kittencal’s Chicken Crescent Roll Casserole (recipezazz)

2 8 oz cans Pillsbury Refrigerated Crescent Dinner Rolls
1 10 3/4 oz can cream of chicken soup, undiluted (can sub Cream of Mushroom soup)
3⁄4 c grated cheddar cheese (or any cheese of choice)
1⁄2 c 18% table cream (can use whipping cream)

Set oven to 350° F. Butter a casserole dish (any size to hold crescent rolls). In a saucepan, mix half and half cream, grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil). Unroll crescent rolls. Place 1 heaping T chicken mix (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mix on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mix in the casserole. Drizzle remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 c  (or more) grated cheese, or amount desired. Bake for about 30 min. Note to Me: Add some veggies and cubed potatoes for a one dish meal, putting rolls on top OR do not put soup mix on the rolls before baking. Put them on a parchment lined cookie sheet and baked separately until golden, then served 2 per plate and drizzled sauce over top.


4 oz cream cheese, very soft
4 T butter, very soft but not melted
1⁄2 – 1 t garlic powder (opt)
1⁄3 c onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped
1⁄2 – 3⁄4 c finely grated cheddar cheese
1⁄2 t seasoning salt (or use 1/2 t white salt) or to taste
1⁄2 t ground black pepper or to taste
2 – 4 T mayonnaise or 2 – 4 T whipping cream
1 – 2 c grated cheddar cheese, for topping

In a bowl mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). Add in chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 T whipping cream or mayonnaise; mix to combine (add in a little more if the mix seems too dry). Season with seasoned salt or white and black pepper to taste.


Instant Pot Honey Garlic Sticky Chicken (kitschencat)

6 boneless, skinless chicken thighs
4 large garlic cloves, minced
1/3 c honey
1/3 c ketchup
1/2 c soy sauce
1 t sesame oil
1/2 t ground ginger
1/4 t black pepper
4 green onions, minced
1 T sesame seeds

Brown chicken thighs in pressure cooker for 2 min per side. Add all remaining ingredients but green onions and sesame seeds. Lock lid and cook on high pressure for 10 min. Do a quick release and serve over cooked brown or white rice. Garnish with green onion and sesame seeds. Serves 4.

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup) (thehungrybluebird)


1 T canola oil
1 large onion, peeled and halved
1 2″ piece ginger, peeled, thickly sliced and bruised
3 whole cloves
1 T coriander seeds
1 star anise pod
1 t fennel seeds
1 1″ piece cinnamon stick
1 cardamom pod, lightly smashed
6 chicken thighs, bone-in, skin-on (can use 6 – 8, depending on size)
8 c water
1 small fuji apple, peeled, diced
1/2 c coarsely chopped cilantro
2 T fish sauce
1 T rock sugar (or rock candy)
1 T kosher salt
1 14 oz pkg Bahn Pho flat rice stick noodles

Place pho noodles in large bowl and cover with boiling water for 30 – 45 min stirring occasionally to loosen up. Set aside. Heat oil in insert in Instant Pot on sauté setting until hot. Add halved onions and ginger, cut side down, and cook without moving, until well charred, about 5 min. Add spices (cloves, coriander, star anise, fennel, cinnamon stick and cardamom) and cook 1 more min until fragrant. Turn off sauté function. Add water to the pot and then carefully add the chicken, diced apple, chopped cilantro, fish sauce, rock sugar and salt. Seal the pressure cooker and cook at high pressure for 15 min. When done, turn off Instant Pot and let pressure naturally release for 10 min, release any remaining pressure manually and carefully open lid.  Remove chicken thighs to plate and cool slightly. Pour broth into cheesecloth-lined strainer (or fine mesh strainer) into a clean pot, discard solids.  Skim any scum and some fat, if necessary, leaving some surface fat on the broth. Bring to a steady simmer on the stove.  Taste for seasonings, adding more salt, pepper and/or fish sauce, if needed. Remove skin from chicken and meat from bones, shred. Prepare soup bowls; put a serving of strained noodles in bottom of each bowl, top with some chicken, then ladle hot broth over top. Serve immediately with condiments, letting each person choose toppings as they wish. Note: Can to use chicken thighs, but you can also use a whole chicken, no larger than 4 pounds and reduce the amount of water to 7 cups.  Be sure to stay under the maximum fill line on the pot. Shred desired amount of chicken and save the rest for another use, or leftovers. If you have an excessive amount of surface fat, then skim some of it off.  But you want surface droplets of chicken fat on the broth, so don’t get rid of all of it. Soaking the rice noodles in boiling water (for 30 – 45 min) works just fine but you could follow package instructions, or soak and then cook noodles for just a couple of min.  Be careful, boil too long and they become gummy!

For Serving

Sriracha sauce
sambal oelek
hoisin sauce
bean sprouts
fresh herbs like Thai basil, cilantro and/or mint
jalapeno slices
lime wedges


Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.

Kenji’s Crispy Crunchy Fried Chicken (saucyspatula)

5 – 6 c canola oil or peanut oil


1 t salt
1/4 c corn starch
1/2 t baking powder
2 lbs chicken wings, about 20bwings


1/2 c corn starch
1/2 c flour
1/2 t baking powder
1 tvsalt
1/2 c cold water
1/2 c vodka

Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mix, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 min (or up to overnight). When you’re ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven. While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka. Coat 4 – 5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 min until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off. Makes 20 wings. Note: By adding vodka, you’re creating a “drier” batter which will aid with evaporation and dehydration tremendously when frying, resulting in a bubbly surface and a crunchier texture of the chicken.

Crispy Oven Baked Chicken Wings (dontsweattherecipe)

3 lbs chicken wings
1 T baking powder (NOT BAKING SODA)
3/4 t salt
oil spray

Preheat oven to 250° F. Place a rack onto a large baking sheet and spray with non-stick oil. In a large bowl, toss wings with baking powder and salt. Place wings on the rack in a single layer and bake for 30 min. After the first 30 min raise the heat to 425° F and bake until brown and crispy, 40 – 50 min approx.

Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.


1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Pressure Cooker Lollipop Drumsticks (dadcooksdinner)

12 chicken drumsticks

Homemade Barbecue Rub (4 T Homemade Barbecue Rub & some salt), or your favorite store bought rub)

1 1/2 T paprika
1 1/2 T brown sugar
1 T fine sea salt
1 T chili powder
1 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t dried thyme

Easy Barbecue Sauce (1 c Easy Barbecue Sauce) or use your favorite store bought sauce)

1 1/2 c ketchup
1/2 c honey
1/2 c cider vinegar
2 T Worcestershire sauce
2 T soy sauce
2 T Franks Red Hot sauce

Lollipop the drumsticks, Mix the spice rub ingredients in a small bowl until they are completely combined. Sprinkle the spice rub over the meaty part of the drumsticks, try to avoid getting it on the cleaned bone. Pour water in to the pot, then put in the pot’s rack. Set the drumsticks on the rack, meaty side down. (This works best when put in circles, like a bullseye.) Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 min and then let the pressure come down naturally, about 15 more min. (Or Pressure cook for 20 min and quick release the pressure.) Sauce and serve: Whisk the barbecue sauce ingredients in a medium bowl until completely combined. Lift the drumsticks out of the pressure cooker one at a time, and brush the meaty part of the drumstick with barbecue sauce. Serve, arranging on a platter with the cleaned knuckle end pointing up. (Or in a spiral, with the cleaned knuckle pointing out from the edge of the platter.)

Coq au Vin (powerpressurecooker)

4  chicken thighs and legs
1/2 c potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
Sea salt and freshly ground black pepper  to taste
6 oz slab bacon, cubed
1 medium onion, quartered
2 c  red wine, preferably pinot noir
8 oz button mushrooms, quartered
2 stalks, celery, large dice
2 medium carrots, large half moon cut
24 pearl onions
6 petite yellow potatoes
2 T tomato paste
3 clove  garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 T Sea salt

You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate chicken in the red wine at least one hour, best over night. Remove chicken from the red wine pat dry, Season chicken with salt and pepper, roll in potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to set time to 20 min. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove and reserve. Add more oil if needed: add the quartered onions, and garlic cook 2 – 3 min. Add red wine into the inner pot and reduce 3 – 4 min. Add chicken stock and remaining ingredients and stir. Add bacon and chicken. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce. Serves 4.