1 (5- to 6-pound) roasting or stewing chicken
salt and freshly ground black pepper
1 red onion, cut into wedges
2 carrots, 2-inch slices
2 parsnips, 2-inch slices
1/2 butternut squash, large dice
3 leeks, halved lengthwise and sliced (2-inch slices)
1 clove garlic, smashed
1 cup white wine
2 cups chicken stock
juice from 1 lemon
2 to 3 sprigs of fresh tarragon
1 bay leaf
3 tablespoons butter, softened
3 tablespoons flour
chopped fresh tarragon (or parsley), for garnish
lemon zest, for garnish
Pre-heat the pressure cooker using the BROWN setting. Season the chicken well on all sides with salt and pepper. Brown the chicken in olive oil in the pot on all sides – about 10 to 12 minutes. Then, remove the chicken to a resting plate.
Add the red onions, carrots, parsnips, butternut squash, and leeks to the pot and cook for 5 minutes, until lightly browned. Add the garlic and continue to cook for 30 seconds. Pour in the white wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the insert. Add the chicken stock and lemon juice, along with the tarragon and bay leaf. Return the chicken to the pressure cooker, nestling it into the vegetables and liquid, and lock the lid in place.
Pressure cook on HIGH for 40 minutes.
Let the pressure drop naturally for 10 minutes. Then release any residual pressure using the QUICK-RELEASE method.
Transfer the chicken to a resting plate and loosely tent with foil. Let the liquid sit for a few minutes and then ladle out any grease that rises to the surface. Combine the butter and flour to make a paste in a small bowl. Return the pressure cooker to the BROWN setting and bring the liquid to a boil. Whisk in the butter mixture and simmer until the liquid thickens, about 2 minutes. Carve the chicken into eight pieces and arrange on a serving platter. Season the liquid to taste with salt and pepper and spoon the broth and vegetables over the top. Sprinkle the parsley and lemon zest over everything and serve.
Here we “pot roast” a whole chicken, resulting in a fall-off-the-bone meal. Use a stewing chicken if you can find one. It has more flavor than the others, and the pot roasting method will look after making sure it is tender.