Pressure-Cooker Harvest Chicken with Walnut Gremolata
This original recipe is based on a classic veal or lamb dish but made more simply in the pressure cooker. To lighten it up, I used fat-free chicken broth and removed the skin and excess fat from the chicken legs. It's an elegant complete dinner that always gets compliments. Patricia Harmon - Baden, Pennsylvania
Total TimePrep: 25 min. Cook: 20 min.
- 1 medium butternut squash (about 3 pounds), peeled and cubed
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1 garlic clove, minced 1 teaspoon Italian seasoning
- 1/4 teaspoon coarsely ground pepper, divided
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 6 chicken drumsticks, skin removed
- 1 cup uncooked orzo pasta
- 2 tablespoons finely chopped walnuts
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon grated lemon zest
- In a 6-qt. electric pressure cooker, combine the squash, tomatoes, onion, celery, broth, wine, garlic, Italian seasoning, and 1/8 teaspoon pepper.
- In a shallow dish, combine the flour, seasoned salt and remaining pepper. Add chicken, a few pieces at a time, and turn to coat. Place chicken on top of the vegetables. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. Remove chicken and keep warm.
- Select saute setting and adjust for high heat. Stir in orzo. Cook 7-8 minutes longer or until orzo is tender. Meanwhile, combine gremolata ingredients.
- Transfer vegetable mixture to a serving platter; top with chicken. Sprinkle with gremolata.