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The Best 3 Crispy Chicken Leg Quarters Recipes

HERB-BRAISED CHICKEN LEG QUARTERS

2 tablespoons olive oil

4 skin-on chicken leg-and-thigh quarters (3-3½ pounds total weight)

½ teaspoon salt

½ teaspoon ground black pepper

1 medium yellow onion, chopped

4 medium celery stalks, cut into 1-inch pieces

2 teaspoons minced garlic

2 teaspoons loosely packed fresh oregano leaves, minced

2 teaspoons loosely packed fresh sage leaves, minced

2 teaspoons stemmed fresh thyme leaves

½ cup dry but fruit-forward white wine

½ cup chicken broth

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Season the quarters with salt and pepper, then slip two pieces, skin side down, into the pot. Brown well, turning once, about 6 minutes, and transfer to a bowl. Repeat with the remaining quarters.

2- Add the onion and celery to the pot; cook, stirring often, until the onion softens, about 4 minutes. Add the garlic and stir for about 30 seconds. Stir in the oregano, sage, and thyme; pour in the wine and broth. Scrape up any browned bits on the bottom of the cooker, then nestle the chicken quarters into the sauce.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as you can while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 12 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let its pressure return to normal naturally, 12 to 15 minutes.

5- Unlock and open the pot. Serve the chicken in bowls with the sauce on top.

CRANBERRY AND MAPLE-GLAZED CHICKEN LEG QUARTERS

2 tablespoons unsalted butter

4 skin-on chicken leg-and-thigh quarters (3-3½ pounds total wight)

½ teaspoon salt

½ teaspoon ground black pepper

½ cup canned whole-berry cranberry sauce

½ cup maple syrup

¼ cup chicken broth

2 teaspoons loosely packed fresh sage leaves, minced

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning mode. Season the chicken with salt and pepper, then set two of the quarters skin side down in the pot. Brown well, turning once, about 6 minutes, leaving the longer on the skin side than the other. Transfer to a large bowl and repeat with the remaining quarters.

2- Stir in the cranberry sauce, maple syrup, broth, and sage until well combined. Slip the chicken quarters back into the pot; pour in any juices from their bowl.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 15 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let its pressure return to normal naturally, 15 to 18 minutes.

5- Unlock and open the pot. Serve the chicken quarters in bowls with lots of sauce.

CHICKEN LEG QUARTERS WITH OKRA AND TOMATOES

1 tablespoon unsalted butter

1 tablespoon olive oil

4 skin-on chicken leg-and-thigh quarters (3-3½ pounds total weight)

½ teaspoon salt

1 small yellow or white onion, chopped

2 teaspoons minced garlic

1 teaspoon stemmed fresh thyme leaves

1 teaspoon ground cumin

One 14-ounce can diced tomatoes (about 1¾ cups)

½ cup dry white wine

1 pound frozen sliced okra, thawed

1 tablespoon red wine vinegar

Several dashes of bottled hot red pepper sauce, to taste

1- Melt the butter in the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Season the chicken quarters with the salt, then set two of them skin side down in the pot. Brown well, turning once, about 6 minutes; transfer to a large bowl. Repeat with the remaining quarters.

2- Add the onion; cook, stirring often, until translucent, about 3 minutes. Add the garlic, thyme, and cumin; cook about a minute, until aromatic. Stir in the tomatoes and wine; scrape up any browned bits in the bottom of the cooker. Return the chicken quarters to the pot as well as any juices in their bowl.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 8 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 12 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Stir in the okra, vinegar, and hot red pepper sauce.

6- Lock the lid back onto the pot.

STOVETOP: Turn the heat to high and bring the pot back to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 4 minutes.

ELECTRIC: Set the machine to cook once again at high pressure (9-11 psi). Set the machine’s timer to cook at this pressure for 6 minutes.

7- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 8 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let its pressure return to normal naturally, 8 to 10 minutes.

8- Unlock and open the cooker. Serve the chicken quarters and vegetables in bowls with plenty of sauce.