Monday, February 18, 2013

Chicken Fricassee With White Wine and Mushrooms

I'm back in my kitchen, YAY! A while ago I mentioned I got an automatic pressure cooker. I was a bit scared at first. I remember seeing one that was not automatic on a stove top hissing and shaking with steam coming up from the lid like the one you would see from an old steam engine train but much more with force. This automatic one has much more safety features and I'll admit I was a bit frightened getting started with it.

This was my first go with the cooker and the recipe was Chicken Fricassee. I haven't had this dish before and I'm not sure if it's meant to look like this either. I only have a photo copy of its recipe page. It turned out alright. The recipe came from a book titled Great Food Fast a pressure cooker cookbook. The cooker itself was amazing. I didn't have to thaw out the chicken breasts I added everything in the pot inside it and pushed the poultry button and our meal was done in 15 minutes. Had the chicken been thawed the cooking time for it on low would be 8 minutes and 4 minutes on high. The prep time says 15 minutes I think it took me less than that.

What I learned from my first time using a pressure cooker is that when I cooked the frozen chicken it sucked out all of the liquid out of it and the chicken breast had shrunk. It was smaller than the palm of my hand! The chicken was also not tender as the one's I've tried before that was cooked from a pressure cooker as well. It may have been that the setting was too high. I had it on normal maybe I'll try low next time. Anyway, I'll fiddle with the cooker a bit more. : )


4 boneless chicken
2 tablespoons all-purpose flour
salt and pepper
2 tablespoons butter or margarine
1 yellow onion, thinly sliced
8 oz of button mushrooms halved
1/2 cup chopped celery ( I didn't add this)
1 tablespoon minced garlic
1 1/2 cups chicken stock or broth
1/4 cup dry white wine
1 teaspoon lemon zest
1/2 teaspoon poultry seasoning
1 tablespoon cornstarch, mixed into 1 tablespoon water
1 cup sour cream
3 tablespoons chopped fresh parsley


1. Toss chicken in flour that has been generously seasoned with salt and pepper until each breast is lightly coated.

2. With the cookers lid off heat butter on high or brown until melted and sizzling. Place chicken breasts in cooker and sauté until lightly browned about 5 minutes.

3. Add onion, mushrooms, celery, garlic, chicken stock, wine, lemon zest, and poultry seasoning. Securely lock the pressure cooker's lid and set for 8 minutes on high.

4. Perform quick release to release the cooker's pressure.

5. With the cooker's lid off set to high or brown. Stir in the cornstarch mixture, and simmer for 2 minutes, or until sauce is thickened.

6. Turn off heat, and stir in sour cream. Top with fresh parsley and season with salt and pepper to taste before serving.


  1. This is a perfect meal! lovely and full of flavor :))
    Mary x

  2. Hello! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast & easy Korean food! It would mean the world to me if you could check it out because I'm just starting out! Thanks!

  3. I have always wanted a pressure cooker for after work when I'm exhausted and want to get things done quickly. I think your recipes sounds yummy.

    1. Thank you, I finally got one and it is such a time saver when your quite tired a much faster and healthier choice than greasy fast food.

  4. Learning to use a new cooking tool is always a trial, isn't it? I'm sure experimenting will help you get the details of the cooker down after a few times! The recipe looks wonderful, timing is everything, though, isn't it? Good luck with future recipes!


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