Recipe Category: Chicken
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Ingredients
Serves: 4
Pressure Level: HIGH
Release: QUICK
Time: 25 minutes
- 1 (4-pound) whole chicken, giblets discarded
- salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary or ½ teaspoon dried
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- ¾ cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice
Method
- Pat chicken dry with paper towels and season with salt and pepper
- Heat oil in pressure-cooker pot over medium-high heat until just smoking
- Place chicken, breast side down, in pot and brown well, about 4 minutes
- Using tongs, gently turn chicken over and brown back side of chicken well, about 4 minutes; transfer to plate
- Pour off all but 1 tablespoon fat from pot
- Add onion to fat left in pot and cook over medium heat until softened, about 5 minutestir in garlic and rosemary and cook until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in wine, scraping up any browned bits, and cook until slightly reduced, about 1 minutStir in brotPlace chicken, breast side up, in pot with any accumulated juices
HIGH PRESSURE FOR 25 minutes:
- Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
- As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure
QUICK RELEASE PRESSURE:
- Remove pot from heat
- Quick release pressure, then carefully remove lid, allowing steam to escape away from you
- Before Serving:
- Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes
- Using large spoon, skim excess fat from surface of sauce
- Bring sauce to gentle simmer, whisk in butter and lemon juice, and season with salt and pepper to taste
- Carve chicken, discarding skin if desired, and serve with gravy
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