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.
Nutrition Facts1 serving: 343 calories, 5g fat (1g saturated fat), 40mg cholesterol, 252mg sodium, 55g carbohydrate (10g sugars, 9g fiber), 21g protein.
Originally published as Harvest Chicken with Walnut Gremolata in Instant Pot Recipes to Convert