Multicooker Chicken in a Pot with Lemon-Herb Sauce
We knew this classic French method of cooking en cocotte would translate seamlessly to a multicooker.
Keywords
- Main Courses
- Chicken
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Pressure cooker
- Instant-read thermometer
- Whisk
- Spoon
- Carving knife
- Cutting board
- Aluminum foil
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 2 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- ½ cup dry white wine
- 1 cup chicken broth
- 1 (4-pound) whole chicken, giblets discarded
- Salt
- pepper
- 2 tablespoons unsalted butter, cut into 2 pieces and chilled
- 2 tablespoons lemon juice
- ¼ cup minced fresh chives, parsley, or tarragon
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