Oster 4801 Manual De Instrucciones página 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
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
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.
. Toss the onions into the mushrooms and continue to
. Brown chicken on all sides. Remove and set aside.
 
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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