Southern Baked Chicken Pressure Cooker Recipe
Classic Southern baked chicken with a pressure cooker twist: juicy, flavorful dark meat finished for a golden crispy top without the long bake time.
Equipment
- 1 Baking Dish Stoneware, covered
Ingredients
Main ingredients
- 1 lb dark meat chicken pieces drumsticks and wings
- 1 teaspoon all purpose seasoning like adobo or Lawry’s
- 1 teaspoon herbs de Provence
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon salt-free table blend seasoning from @aldiusa
- 1 tablespoon olive oil
- 0.5 white onion chopped
- 0.5 red bell pepper chopped
- 0.5 green bell pepper chopped
- 1 tablespoon better than bouillon chicken base
- 0.5 cup water
- 1 tablespoon flour for thickening the sauce
- fresh thyme
- fresh rosemary
- 3 tablespoon butter
Instructions
Instructions
- Preheat oven to 375°F.
- Wash chicken and pat dry with paper towels.
- Drizzle chicken with olive oil and season with all seasoning, onion, and thyme.
- Place chicken in a stoneware pan with tight fitting lid.
- Mix water with flour and better than bouillon; add to pan without covering chicken.
- Cover and bake for 60 minutes at 375°F.
- Increase heat to 400°F and cook 30 more minutes until brown and meat is pulling from bone.
- Remove from oven and baste chicken liberally with gravy.
Notes
Store leftovers in airtight container 3–4 days or freeze for 3 months. Reheat gently for best texture.