Chicken Fricassee Pressure Cooker Recipe
This creamy chicken fricassee recipe uses a pressure cooker to lock in flavor and tenderness with a rich, silky sauce and perfectly seasoned chicken thighs.
Ingredients
Main ingredients
- 2 teaspoons salt basic, gotta-have seasoning
- ½ tablespoon coarse ground black pepper adds a nice kick
- ½ teaspoon freshly grated nutmeg brings a wink of warmth
- 1 teaspoon ground mace for a subtle, nutty depth
- 1 teaspoon ground mustard got just enough zing
- 2 teaspoons marjoram plus Kent’s Original seasoning for optional flavor boost
- 8 skinless, boneless chicken thighs tender meat without fuss
- 4 tablespoons butter melted to add richness
- 2 cups heavy cream
- 4-6 tablespoons all-purpose flour to thicken the luscious sauce
Instructions
Instructions
- Season chicken thighs with salt, pepper, nutmeg, mace, mustard, marjoram, and optional Kent's Original seasoning.
- Heat 2 tablespoons melted butter in skillet on medium heat.
- Sear the seasoned chicken, about 5 to 7 minutes a side, until golden.
- Remove chicken and set aside.
- Add remaining butter to skillet and pour in heavy cream.
- Simmer cream mixture gently, stirring to thicken.
- Return chicken thighs to skillet, coat with sauce, cook another 10 minutes.
- Cook in pressure cooker; listen for valve hiss as slow release begins indicating tender chicken ready.
Notes
Refrigerate leftovers airtight up to 4 days; freeze up to 3 months. Reheat gently with added cream to keep sauce thick. Squeeze lemon juice to freshen midweek servings.