We tried this recipe: https://www.bonappetit.com/recipe/vinegar-braised-chicken-legs Our modifications: first, to cut down cooking time, we used a large (10 qt) pressure cooker. Second, based on our pantry, we used 10 skin-on drumsticks (about 2.5 lb) instead of 4 drumsticks and 4 thighs. We also substituted 6 dried apricots for 1/3 golden raisins and 2 small dried Korean red chili peppers instead of 1 “red chile,” which we assumed was a fresh hot red pepper. For the shallots, we used 2 shallots and 2 small onions, quartered. Third, because we used a pressure cooker, we followed the first two steps in terms of browning the chicken pieces, then sautéing the aromatics, and then adding the liquid and sweet components. Then, as the sauce simmered, we added the chicken back in, covered and locked the pressure cooker, and cooked on medium-high until it reached maximum pressure. Once it reached max pressure, we slightly lowered heat to keep the pressure steady and cooked at max pressure for 12 mins. We then did a quick release, placed the chicken on a foil-lined rimmed baking sheet 4 inches from the flame and broiled on high until browned (2-3 mins). In the mean time, using the unlidded pressure cooker bottom, we cooked the sauce on medium-high until it slightly reduced (3-4 mins). We served the braised chicken with jasmine rice. (May 2019)
Cooking Adventures 