Recipe by emilyv
"This chicken is cooked in the pressure cooker and then put under the broiler for a few minutes to crisp the skin. It is quick and easy, flavorful, and delicious! You can also make a nice sauce with the 'drippings' afterwards."
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olive oil, or as needed
yellow onion, sliced into rings
1 (3 1/2) pound
salt and ground black pepper to taste
garlic, top third sliced off and discarded
fresh thyme sprigs, or to taste
chopped fresh thyme, or to taste
Delicious! Unbelievably easy and quick. Overall, a great recipe! I added a celery stock under the chicken, did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs and I cooked it for 25 minutes, next time I'll cook it for 20-22 minutes. Great recipe to try.
I had some home grown chicken that was a little tuff, so I wanted to try a pressure cooker recipe. Usually I shy away from recipes that doesn't have a lot of reviews yet, but I'm glad I didn't on this one. I was more than pleased on how this turned out. I didn't have Marsala wine but I used port wine instead. I also only cooked a half of chicken as well. When I opened the cooker after it was done, it looked so good the way it was I omitted the oven browning process. I also may have over cooked everything just a tad because the onions, carrot and lemon became one as a really awesome sauce that we pour over the juicey chicken meat, loved the taste of the lemon in it! To me this recipe is a winner.
I submitted this recipe and made it again to "test" it. It is still really, really good!
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Oil Pressure-Cooked Whole Roasted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 403
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