Oster 4801 User Manual download pdf (Page 15)

Coq Au Vin

2-3 pounds chicken parts

2-3 cups red wine

8 strips bacon, cut into ½ inch strips

4 sprigs thyme

4 garlic cloves, peeled and sliced thin

2 cups quartered button mushrooms

2 cups thinly sliced onions

1. Add the chicken to a shallow container large enough to accommodate all of the pieces in a

single layer. Pour the wine over and add the sliced garlic. Cover and refrigerate to let marinate

overnight or for several hours.

2. Add bacon to the pressure cooker and set to browning mode. Cook until crispy and remove

bacon with a slotted spoon to a plate lined with paper towels, leaving all of the rendered fat in

the bowl.

3. Add the mushrooms to the pressure cooker and sauté until lightly golden brown with pressure

cooker set to the Browning mode . Toss the onions into the mushrooms and continue to

sauté until they are well caramelized. Add in the butter and then incorporate the flour. Continue

to cook for a few minutes and season with salt and pepper. Set mushroom mixture aside.

4. Remove the chicken from the marinade, season with salt and freshly ground pepper and dust

the skin sides lightly with flour. Sauté the pieces of chicken in the pressure cooker set to

Browning mode, skin side down.

5. Add the red wine marinade, vegetables and chicken broth to pressure cooker. Cover and cook

for 20 minutes or press program indicator for Chicken .

6. Garnish with the crisp bacon and parsley.

Chicken Paprikash

2-3 pounds chicken parts

1 cup flour

Kosher salt and pepper

Canola oil

1 large onion, sliced

1 14-ounce can peeled plum tomatoes, drained

1 tablespoon tomato paste

1 cup chicken broth

1 cup sour cream

1 large bag of wide egg noodles, cooked

1. Coat chicken in flour and season with salt and pepper. Add oil to pressure cooker bowl

and set to Browning mode . Brown chicken on all sides. Remove and set aside.

2. Add onion and cook until softened and lightly browned.

3. Stir in remaining ingredients and add chicken back into pressure cooker. Cover and cook

under pressure for 25 minutes or press program indicator for Chicken .

4. Release pressure and uncover. Stir in sour cream, season with salt and pepper and serve

over wide egg noodles.

2 tablespoons butter

2 tablespoons flour

Kosher salt and pepper

1 cup chicken broth

3-4 tablespoons Italian flat leaf parsley,

washed, stemmed and coarsely chopped

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Oster 4801 User Manual Page 15

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