Wednesday, November 7, 2012

Aroma with zing: Chicken from the pressure cooker

The unusual combination of honey, beer and juniper berries in Chicken with Juniper Berries from Luxembourg, combines quickly and easily in the new Fissler Vitaquick® pressure cooker.  Pressure cooking preserves the delicious aroma by sealing in the ingredients during cooking. Vitamins and minerals are retained as well, and all of this is done in half the time of conventional stovetop cooking. 

Chicken with Juniper Berries from Luxembourg
Ingredients for 4 servings:
1 roasting chicken cut into six pieces
16 oz beer
1 oz butter
10 Spring onions
3 shallots, finely chopped
¼ cup gin
1 tablespoon flour
6 juniper berries, crushed or ground (if you can't find juniper berries substitute peppercorns or coriander seeds)
1 teaspoon salt
1 ½ cups mushrooms, quartered
2/3 cup crème fraiche
1 Tbsp honey
1 small bunch parsley, finely chopped

Marinate chicken pieces in beer for 2 hours.
Trim and cut green onions into one inch pieces
Remove chicken from beer and dry pieces. Do not discard beer.
Melt butter in 6L/6.4 qt Fissler Vitaquick® pressure cooker
Brown chicken pieces on all sides.
Add shallots and green onions and cook for three minutes.
Add gin and stir.
Stir flour into beer and whisk to remove lumps. Pour into pressure cooker.
Add juniper berries and salt.
Place pressure lid on cooker and bring to high pressure (second white ring). Lower heat just enough to maintain high pressure and cook for 15 minutes.
Remove from heat and release pressure. Add mushrooms. Replace lid, bring to high pressure and cook for another 2 minutes. Remove from heat and release pressure
With lid removed, remove chicken pieces from pot.
Return to high heat and simmer uncovered for five minutes, to reduce sauce.
Lower heat and add honey, crème fraiche and parsley and salt and pepper to taste.
Add chicken pieces back into the sauce and serve hot.
Tip: Serve with crusty bread, roasted potatoes or noodles.

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