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Pressure Cooker Chicken-in-a-Pot

Source of Recipe

Unknown


List of Ingredients

1-2 Tblsp. Olive oil
1 whole 3 to 3-1/2 lb. Chicken
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 medium onion, peeled and thickly sliced
1 cup red dry wine, like a hearty Merlot, Cabernet, or Chianti
1 lemon, sliced in 6 pieces
5 cloves garlic, peeled
Several sprigs of fresh rosemary
Salt & pepper to taste
1 small bag (1 lb.) peeled carrots
8 small red potatoes, halved (or medium potatoes, quartered)
12 small shallots, peeled and trimmed



Recipe

Wash and dry chicken. Place lemon and half the onion in the cavity. Truss the chicken. In a 4-quart or larger pressure cooker, heat oil over medium high heat. Add chicken and turn as needed to brown on all sides. Reduce heat if oil begins to burn. When browned, carefully life chicken out of pot and set aside on a platter. Discard excess oil and add wine, scraping any brown bits left inside the bottom of the pan. Add a bit more oil and the remaining vegetables to the pan and place chicken on top. Season the chicken with salt, pepper, and rosemary. Close cover and bring pressure up. Adjust heat to maintain slow rock of weight. Cook 5 minutes per pound (15 minutes for a 3 lb. Chicken). Let pressure release naturally. Remove chicken and place on a heated platter to carve. Remove rosemary stems from sauce. Using a fat skimmer, remove excess grease from cooking liquid. Puree vegetables with resulting broth to make a sauce for the chicken (an immersion blender works great for this). Make sure nothing is sticking to the bottom of the cooker, and add the carrots, shallots, and potatoes to the pureed sauce. Close cover and bring pressure up. Adjust heat to maintain a slow rock of weight. Cook 4 minutes. Use quick release method. Check consistency of sauce and reduce to thicken as needed to intensify flavor. Taste and correct seasoning. Place chicken pieces back in sauce to warm them slightly if needed. Otherwise serve sauce over chicken.