Pressure Cooker Chicken Legs with Herb Rub
One of my favorite French recipes is Poulet au Pot – chicken in a pot, simmered in broth until it falls off the bone. This is my weeknight version, when I need to get dinner on the table with as little actual work as possible. A pack of chicken legs, some dried herbs, and a half cup of water, and I have dinner on the table in about an hour, with most of the time spent staring at the pressure cooker. 1
Now, when I said “the least amount of work possible”, there is one part of this recipe that takes a little work – browning the legs. You can skip this step, but I don’t recommend it. Browning makes the skin taste much better, the browned bits on the bottom of the pot make a rich sauce, and browning renders some of the fat in chicken legs. It’s worth the extra 15 minutes.
For those of you asking “can I substitute chicken breast?” – eh, if you insist, but chicken legs are perfect for this recipe. I’ve said before, I’m a fan of the dark side of the chicken. 2 Chicken legs are best when they’re fall off the bone tender; chicken breast is overcooked and a little stringy. (Also, chicken legs are shockingly cheap when I can get them on sale at my grocery store.)
Recipe: Pressure Cooker Chicken Legs with Herb Rub
- 6 quart or larger pressure cooker (I love my Instant Pot electric PC)
- If you have the time, defat the sauce. Pour the liquid from the pot into a fat separator and let it rest for a few minutes.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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I don’t actually stare at the pressure cooker. I use the free time for other stuff; when I made this recipe, I had to drop one kid off at Tae Kwon Do, and pick another one up from Steel Drum practice.↩
Join us on the dark side…we have cookies juicy chicken! Hmmm…not quite as catchy. Need to work on that.↩