Olive sherry chicken from the pressure cooker

Time

Preparation time: 10 min.
Cooking or baking time: 30 min.
Total preparation time: 40 min.

A crunchy chicken in sherry and olive sauce in just 30 minutes? No problem with a pressure cooker.

ingredients

  • 1 fresh chicken
  • 3 onions
  • 150 ml poultry stock
  • 150 ml of dry sherry
  • 1/2 glass of olives
  • 3 tablespoons coarse mustard
  • Salt pepper
  • 1/2 bunch of parsley
  • oil

preparation

  1. Wash the chicken, dry and cut into large pieces.
  2. Salt the individual pieces, pepper and coat with mustard.
  3. Heat the oil in the pressure cooker.
  4. Roast chicken meat from all sides.
  5. Once the skin is browned, add onion cut into rings.
  6. Add sherry and stock / broth.
  7. Put the lid on the pot, lock it, set the cooking level 2 on the cooking crown and let it build up with high heat.
  8. Once the green ring appears, set the cooker to medium and cook the chicken for 10 minutes.
  9. After 10 minutes, evaporate the pot, open the lid and add the olives.
  10. Cook for 5 minutes, serve on plates and sprinkle with plenty of fresh parsley.

The Fissler vita comfort pressure cooker has a so-called traffic light system:

  • Yellow ring: The cooking level is almost reached, the stove can now be lowered
  • Green ring: The pressure in the pot is built up and the cooking time can now be calculated
  • Red ring: The pot inside temperature too high, the temperature at the stove should be downshifted

My experience with the Fissler vitafit comfort pressure cooker:

For years, I cook on an induction cooker and have since never thought about a pressure cooker, because thick pot floors in induction cooking do not have the same position as when cooking on the glass ceramic hob or electric plates.


About 40 years ago, I had once been able to collect Schnellkochtopferfahrung.

Although today I have enough time to cook and cook with induction, I'm still thrilled with how tender, for example, even a large piece of beef in a short time.

In the meantime, I have cooked 7 dishes with the Fissler pressure cooker and do not want to miss the experience anymore.


It should be remembered that you tried using induction and pressure cooker, as the stove should be set. From my first vegetable dishes were unscheduled creamy soups, as even level 4 on the stove and level 1 on the cooking crown were too high.

Cooking time and cooker setting need to be explored according to experience, I could not exactly according to the attached practical table and have the experience: Better a minute too little than a minute too much.

Disturbing affects me, as many years ago, in this model, the long pot handle.


Alone because of the weight you need a special place for the pot (if you keep eg pots in a rondel) and also the long handle needs space.

As practical, if not really contemporary, but again turns out the possibility to remove the stem for cleaning as well as for stowage and store inside the pot.

All in all, I am satisfied with the Fissler vitafit comfort. It has not changed much in the last 40 years except for the traffic light system:

Forty years ago, as far as I remember, there were white rings, one, two or three, and today there are three colored rings that indicate the cooking level: Practical, but not a groundbreaking innovation.

For newcomers This pressure cooker is recommended, especially when cooking on electric plates or glass ceramic hob.

The handling is simple, the cooking result perfect:

Tender meat, tender vegetables containing vegetables.

Anyone who has experience with Fissler pressure cookers, should expect nothing new, but this is not considered negative.

All in all, cooking with the pressure cooker saves a lot of time and is extremely vitamin-friendly thanks to the enclosed perforated steam insert.

Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.

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