A classic roast chicken in the pressure cooker? Yes, indeed, and this one is ready in half the usual time. It’s intensely flavored, moist and tender, and surrounded by potatoes and carrots. And best of all, it comes with a luscious pan sauce to spoon over the chicken.
SERVES: 4 TO 6
INGREDIENTS:
- 1 whole chicken, 3 to 4 pounds
- 1 teaspoon salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 6 thick-cut bacon strips, cut crosswise into pieces ½ inch wide
- 2 leeks (white and tender green parts), cleaned and coarsely chopped
- 4 medium Yukon Gold or red-skinned potatoes, scrubbed and quartered
- 4 medium carrots, cut into 2-inch lengths
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- 1 cup chicken stock or store-bought chicken broth
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- ½ cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Sprinkle the chicken evenly inside and out with salt and pepper.
- In the pressure cooker, cook the bacon over medium-high heat until crisp. Remove and drain on paper towels. Discard all but 2 tablespoons of the bacon fat.
- Brown the chicken in the pressure cooker, breast-side down, being careful not to rip the skin. Turn the chicken and brown on all sides.
- Lift the chicken out of the pot and arrange the leeks on the bottom of the pot. Top with the chicken and surround it with the potatoes and carrots. Add the thyme, bay leaf, wine, and stock.
- Lock the lid in place and cook at high pressure for 18 minutes for a 3-pound chicken or 24 minutes for a 4-pound bird.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid escaping steam. Carefully transfer the chicken to a cutting board, cover with aluminum foil, and allow it to rest for 15 minutes before carving. Transfer the potatoes and carrots to a bowl.
- Strain the sauce into a saucepan. Bring the sauce to a boil and continue boiling for 5 minutes to reduce and concentrate its flavor.
- Stir together the butter and flour in a small bowl, then whisk into the sauce, stirring constantly. Return to a boil, reduce the heat, and simmer while whisking until the sauce thickens.
- Stir in the parsley and remove from the heat. Taste for seasoning and add more salt and pepper if necessary.
- Carve the chicken into serving pieces and arrange on a serving platter, surrounded by the vegetables. Spoon some of the pan sauce over the chicken and vegetables, sprinkle with the reserved bacon, and pass the remaining sauce on the side.
