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Clean recipe · pressurecookingtoday.com

Braised Chicken with Capers and Parsley

Original recipe: pressurecookingtoday.com

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Ingredients

  1. 2 tablespoons olive oil divided
  2. 1 large onion minced
  3. 4 bone-in skin-less chicken breasts
  4. 1/2 cup minced flat-leaf parsley plus more for garnish
  5. 1/3 cup salted capers soaked well in several changes of water
  6. 1 can 14.5 oz chicken broth
  7. 1/3 cup white wine vinegar
  8. 1 tablespoon cornstarch
  9. 1 tablespoon water
  10. Freshly ground black pepper
  11. Salt

Instructions

  1. Generously salt and pepper chicken. Select Browning and add 1 tablespoon oil to the cooking pot. When oil is hot, brown chicken on both sides. Work in two batches so you don't crowd the pressure cooker. Remove chicken to a platter when browned.
  2. Add remaining tablespoon of oil to pressure cooking pot. When oil is hot, add onion; cook, stirring often, until softened, about 5 minutes.
  3. Add parsley and capers to onions in the pressure cooking pot; cook for 1 minute. Stir in broth and vinegar. Add chicken with any accumulated juices.
  4. Lock lid in place, select High Pressure and 13 minutes cooking time. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid.
  5. With tongs, remove chicken to a platter and cover with foil to keep warm.
  6. In a small bowl, combine cornstarch and water. Add to broth in the cooking pot. Select Saute and bring to a boil, stirring constantly until sauce thickens. Turn pressure cooker off.
  7. Season sauce with salt and pepper. Spoon sauce over chicken; garnish with parsley.