RCI-MT.004.0180.001
Chicken-in-a-Pot
Contributed by [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]
Prep45 min
Cook75 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- carrots6 largepeeled and cut into 11⁄2-inch chunks
- onions2 largehalved and thinly sliced
- long strips lemon zest4 unit
- fresh dill + 2 tablespoons chopped4 sprigs
- 2 tablespoons
- kosher salt + additional for seasoning½ teaspoon
- bone-in chicken breast halves4 unitskin removed (2½ to 3 pounds)
- 2 cups
Method
1
Heat extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breast halves with ½ teaspoon kosher salt and arrange them skin-side down in the hot pot, cooking for 3-4 minutes until the surface turns golden brown.
2
Flip the chicken breasts and cook for another 2-3 minutes on the second side until lightly browned. Transfer the chicken to a plate and set aside.
3
Add the sliced onions to the same pot and cook over medium heat, stirring occasionally, for 4-5 minutes until they begin to soften and release their moisture.
4
Pour the chicken broth into the pot and stir, scraping up any browned bits from the bottom with a wooden spoon. Return the chicken breasts to the pot along with the lemon zest strips and 4 sprigs of fresh dill.
5
Bring the broth to a gentle simmer, then reduce heat to medium-low. Cover the pot and simmer for 15 minutes until the chicken is partially cooked through.
6
Add the carrot chunks to the pot, stirring gently to distribute them evenly among the chicken and onions. Continue simmering, covered, for 12-15 minutes until the carrots are tender and the chicken is cooked through (internal temperature of 165°F).
7
Remove the pot from heat and discard the lemon zest strips and dill sprigs. Taste the broth and adjust seasoning with additional kosher salt as needed.
8
Ladle the chicken, vegetables, and broth into serving bowls and garnish each portion with 1-2 teaspoons of the chopped fresh dill before serving.