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Pressure Cooker Chicken In A Pot




Source of Recipe


Pat_t






List of Ingredients



• 1 to 2 tablespoons olive oil
  
• 1 whole 3 to 3 1/2 pound chicken
  
• 2 ribs celery, coarsely chopped
  
• 2 carrots, coarsely chopped
  
• 1 medium onion, peeled and thickly sliced
  
• 1 cup dry red wine, like hearty Merlot, Cabernet or Chianti
  
• 1 lemon, sliced in 6 pieces
  
• 5 cloves garlic, peeled
  
• Several sprigs of fresh rosemary
  
• Salt and pepper, to taste
  
• 1 (1 pound) bag peeled carrots
  
• 8 small red potatoes, halved or medium potatoes, quartered
  
• 12 small schallots, peeled and trimmed
  






Instructions



1. Wash and dry chicken. Place lemon and half the onion in 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 brown, carefully lift 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 a slow rock of weight. Cook 5 minutes per pound (15 minutes for a 3 pound chicken). Let pressure release naturally. Remove chicken and place on a heated platter to carve.
   
2. Remove rosemary stems from sauce. Using a fat skimmer, remove excess grease 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 the weight. Cook 4 minutes. Use quick release method. Check consistency of sauce amd 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.