Time: 1 hour and 30 minutes, plus 20 minutes marinating
Makes: 4 servings
For the chicken
3 1/2 pounds bone-in chicken pieces, preferably dark meat
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 Spanish onion, diced
1 turnip, peeled and diced
4 garlic cloves, smashed
1/4 cup all-purpose flour
1 quart chicken stock, preferably homemade
Chopped fresh parsley or celery leaves, for serving
For the dumplings
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
1/4 cup minced fresh chive (optional)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, melted
3/4 cup whole milk
1. In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
2. Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
3. Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
4. Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, and then release the remaining pressure manually.
5. Test the dumplings by cutting into one and making sure it’s cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
6. Stir the chicken back into the pot to warm it up, and serve it topped with parsley or celery leaves.
Cook it slow: Add the stock plus 1/2 cup water, bring to a simmer, and cook on high until the chicken is tender, 3 to 4 hours. Transfer the chicken to a plate. Drop spoonfuls of the batter into the slow cooker, cover, and cook on high until cooked through, 1 1/2 to 2 hours, depending upon size.
Using all dark meat—a combination of drumsticks and thighs—gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.
Reprinted from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.