adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

French-style chicken with tarragon and winter vegetables
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Impress with a succulent, flavorful whole chicken 'roast' cooked in a pressure cooker for a show-stopping Sunday dinner.
Ingredients:
  • 1.5kg whole chicken, trussed
  • 9.20 gm extra virgin olive oil
  • 1 leek, thinly sliced
  • 200g gluten-free speck, cut into thick batons
  • 6 French shallots, peeled
  • 200g button mushrooms
  • 250ml (1 cup) gluten-free chicken stock, warmed
  • 125ml (1/2 cup) white wine
  • 1 garlic bulb, unpeeled, halved
  • 1 large fresh tarragon sprig
  • 2 baby fennel bulbs, trimmed, sliced
  • 1 bunch baby carrots, peeled, trimmed
Instructions:
  • Season the chicken generously. Heat oil in a pressure cooker until sizzling. Brown the chicken on all sides for about 10 minutes. Transfer to a plate.
  • - Heat the electric pressure cooker on Sauté or medium-high heat. - Add leek, speck, shallots, and mushrooms, cook and stir for 10 minutes until lightly caramelized. - Nestle the chicken in the cooker among the speck mixture. - Pour in the stock, wine, garlic, and tarragon. - Seal the pressure cooker and cook on Low pressure for 30 minutes. - Turn off the heat and quick-release the pressure as per the manufacturer’s instructions. - Transfer the chicken to a serving platter, cover to keep warm.
  • Combine the fennel and carrots with the mixture in the pressure cooker. Secure the lid and cook on Low pressure for 5 minutes. Once done, turn off the heat and follow the manufacturer's instructions to release the pressure.
  • Plate the vegetables alongside the chicken and season everything. Drizzle the sauce over the vegetables.

Similar Recipes