1 tablespoon olive oil (1 to 2 tablespoons)
1 3-pound chicken (3 to 3 1/2 pounds)
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 medium onion, peeled and thickly sliced
1/2 cup dry red wine
1 lemon
5 cloves garlic, peeled
Several sprigs fresh rosemary
Salt and pepper to taste
To finish the dish:
1 small bag (1 lb) peeled carrots
8 small red potatoes, halved
6 small shallots, peeled and trimmed
Servings: 4
1. Wash, and dry the chicken. Slice the lemon in 5 or 6 pieces and place it and half the onion in the cavity. Truss the chicken. In a 4 liter or larger pressure cooker, heat oil over medium high heat. Add the chicken and turn as needed to brown on all sides. Reduce heat if the oil begins to burn. When browned, carefully lift the chicken out of the pot and set aside on a platter. Discard excess oil and add the wine, scraping up any brown bits left inside the bottom of the pan. Add a bit more oil and the remaining vegetables to the pan and place the chicken on top. Top the chicken with salt, pepper and the rosemary. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 5 minutes per pound. Use Fingertip Release Method to release the pressure without cooling the pot.
2. Remove the chicken and place on a heated platter to carve. Remove the rosemary stems from the sauce. Using a fat skimmer, remove excess grease from cooking liquid. Purée the vegetables with resulting broth to make a sauce for the chicken. (I like to use a hand blender for this.)
3. Place the sauce back in the cooker and add the carrots, shallots and potatoes. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 4 minutes. Use Cold Water Release Method.
4. Check consistency of the sauce and reduce to thicken as needed to intensify flavor. Taste and correct seasoning. Place chicken pieces back in the sauce to warm them slightly if needed, otherwise, nap the sauce over the chicken.
Serves 3 - 4.
Variation: Just before serving, pour 1/4 cup flaming brandy over the sauce in the pot to add a richness to the sauce.
Notes: Amazing as it seems, you really can cook a whole chicken in 15 to 20 minutes! The resulting tender, succulent chicken is served with a sauce made from the combination of vegetables and the natural juices. Remember, with a dish this simple, be sure to buy the best chicken you can get in the market. Free-range chickens are best, and we find that a free-range fryer can be as good as a normal roasting chicken.
Cuisine: French
1 3-pound chicken (3 to 3 1/2 pounds)
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 medium onion, peeled and thickly sliced
1/2 cup dry red wine
1 lemon
5 cloves garlic, peeled
Several sprigs fresh rosemary
Salt and pepper to taste
To finish the dish:
1 small bag (1 lb) peeled carrots
8 small red potatoes, halved
6 small shallots, peeled and trimmed
Servings: 4
1. Wash, and dry the chicken. Slice the lemon in 5 or 6 pieces and place it and half the onion in the cavity. Truss the chicken. In a 4 liter or larger pressure cooker, heat oil over medium high heat. Add the chicken and turn as needed to brown on all sides. Reduce heat if the oil begins to burn. When browned, carefully lift the chicken out of the pot and set aside on a platter. Discard excess oil and add the wine, scraping up any brown bits left inside the bottom of the pan. Add a bit more oil and the remaining vegetables to the pan and place the chicken on top. Top the chicken with salt, pepper and the rosemary. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 5 minutes per pound. Use Fingertip Release Method to release the pressure without cooling the pot.
2. Remove the chicken and place on a heated platter to carve. Remove the rosemary stems from the sauce. Using a fat skimmer, remove excess grease from cooking liquid. Purée the vegetables with resulting broth to make a sauce for the chicken. (I like to use a hand blender for this.)
3. Place the sauce back in the cooker and add the carrots, shallots and potatoes. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 4 minutes. Use Cold Water Release Method.
4. Check consistency of the sauce and reduce to thicken as needed to intensify flavor. Taste and correct seasoning. Place chicken pieces back in the sauce to warm them slightly if needed, otherwise, nap the sauce over the chicken.
Serves 3 - 4.
Variation: Just before serving, pour 1/4 cup flaming brandy over the sauce in the pot to add a richness to the sauce.
Notes: Amazing as it seems, you really can cook a whole chicken in 15 to 20 minutes! The resulting tender, succulent chicken is served with a sauce made from the combination of vegetables and the natural juices. Remember, with a dish this simple, be sure to buy the best chicken you can get in the market. Free-range chickens are best, and we find that a free-range fryer can be as good as a normal roasting chicken.
Cuisine: French
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