Provençal Chicken (Nutricook Seb Pressure Cooker)

Name: Provençal Chicken (Nutricook Seb Pressure Cooker)
Total time: 2100 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 chicken leg quarters; 3 1/2 cups sliced frozen white mushrooms (about 500 grams); 2/3 cup sliced frozen onions (about 80 grams); 1 1/2 cups tomato sauce, homemade or store-bought (about 350 grams); 3 1/2 tablespoons water (about 50 grams); 1 chicken bouillon cube; 16 green olives; 1 tablespoon dried wild garlic (or substitute 1 tablespoon minced fresh garlic); 1/2 teaspoon herbes de Provence; 2 tablespoons olive oil; 1 teaspoon coarse sea salt (such as gray sea salt); 2 pinches black pepper

Gato Bond ... Marie Bondetti @Gato_bond42

Simply delicious.

Gato Bond ... Marie Bondetti @Gato_bond42

Simply delicious.

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Ingredients

35 minutes

Serves 4 servings

4chicken leg quarters
3 1/2 cupssliced frozen white mushrooms (about 500 grams)
2/3 cupsliced frozen onions (about 80 grams)
1 1/2 cupstomato sauce, homemade or store-bought (about 350 grams)
3 1/2 tablespoonswater (about 50 grams)
1chicken bouillon cube
16green olives
1 tablespoondried wild garlic (or substitute 1 tablespoon minced fresh garlic)
1/2 teaspoonherbes de Provence
2 tablespoonsolive oil
1 teaspooncoarse sea salt (such as gray sea salt)
2 pinchesblack pepper

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Steps

35 minutes

1

Add 2 tablespoons olive oil, 1 teaspoon coarse sea salt, and the chicken leg quarters to the pressure cooker. Brown at 320°F (160°C) for 5 minutes on each side. Remove the chicken and set aside.
2

In the same cooker, add 3 1/2 cups sliced frozen mushrooms and 2/3 cup sliced frozen onions. Cook at 465°F (240°C) for 5 minutes.
3

Add 1 1/2 cups tomato sauce, 16 green olives, 3 1/2 tablespoons water, 1 crumbled chicken bouillon cube, 1 tablespoon dried wild garlic (or 1 tablespoon minced fresh garlic), 1/2 teaspoon herbes de Provence, and 2 pinches black pepper. Cook on program 3 for 15 minutes.