Bollito of Whole Chicken with Two Sauces Pressure Cooker Recipe

Bollito Of Whole Chicken With Two Sauces Pressure Cooker Recipe

Ingredients

SERVES 4 to 5 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

CHICKEN

• 1 (3½- to 4-pound) chicken
• ½ teaspoon dried Italian herb blend
• sea salt and freshly ground black pepper
• 3 tablespoons olive oil
• 6 ribs celery, strings peeled away and cut into chunks
• 2 leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and cut into 1-inch pieces
• 1 medium carrot, cut into 1-inch chunks
• 1 parsnip, peeled and cut into 1-inch chunks
• 3 sprigs fresh thyme
• 2 sprigs fresh flatleaf parsley
• 1 lemon, cut in half
• 1 cup chicken broth
• ¾ cup dry white wine

GORGONZOLA SAUCE

• 2 cups mayonnaise or Vegenaise soy mayonnaise
• 4 ounces Gorgonzola cheese, crumbled
• 1 tablespoon Dijon mustard
• few grinds black pepper.

SALSA VERDE

• leaves from 1 bunch fresh flatleaf parsley.
• 2 small shallots, peeled
• 2 tablespoons nonpareil capers, rinsed
• 5 cornichon pickles
• 1 teaspoon hot sauce, or to taste
• 1 tablespoon sherry vinegar
• ½ cup extra virgin olive oil

Method

1. Rinse the chicken
2. Remove the bag of giblets from the cavity
3. Pull off and discard any large lumps of fat from inside the cavity or around the neck
4. Rinse and dry inside and out with paper towels
5. Sprinkle the chicken with the herbs and salt and pepper to taste on all sides
6. In a 6- to 8-quart pressure cooker pot, heat the oil over medium-high heat
7. Using metal tongs, place the chicken in the cooker, breast side up
8. Brown the bottom, then turn the chicken over and brown the other side
9. Add the celery, leeks, carrot, and parsnip
10. Tuck in the thyme and parsley sprigs
11. Squeeze in the lemon and add the rinds
12. Add the broth and wine
13. Bring to a boil
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 20 minutes
18. Combine the Gorgonzola Sauce ingredients in a small bowl and mash with a fork until almost smooth
19. Cover with plastic wrap and refrigerate until serving

Makes 1¼ cups

1. Make the Salsa Verde
2. Place the parsley in a food processor and pulse to chop
3. Add the shallots, capers, and cornichons and pulse to finely chop
4. Do not puree
5. Transfer to a bowl and stir in the hot sauce, vinegar, and oil
6. Cover with plastic wrap and refrigerate until serving
7. Remove the pressure cooker from the heat; let stand for about 10 minutes
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. Insert a sturdy wooden spoon in the cavity of the chicken and, guiding it with metal tongs, carefully lift it so it won’t fall apart, tilting so that the broth runs out of the cavity into the pot
11. Place the chicken on a platter
12. The internal temperature at the thigh should register about 165° F on an instant-read thermometer
13. The juices should run clear when the thigh is pierced with a fork
14. Cover with aluminum foil and let stand 10 minutes
15. Discard the parsley and thyme
16. With a slotted spoon, place the vegetables in a serving bowl or around the chicken, and pour the cooking liquid into a small pitcher
17. Carve the chicken to serve with the two sauces and the jus on the side

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