Can you imagine cooking an entire chicken in 15 minutes that is moist and fall off the bone tender and has a delicious sauce? It’s that easy in my electric pressure cooker. The beauty of this pressure cooker is that you can brown, boil, simmer and keep food warm. One pan to wash and it’s easy to clean. If you don’t have a pressure cooker you can surely prepare this recipe using a roaster in your oven. Use a meat thermometer to make sure your chicken reaches 165F. I used to be a little frightened of pressure cookers…some of you might be as well. Afraid it would start rocking on the stove and the top would blow off leaving dinner on the ceiling. Trust me, the new electric model is easy to use, safe, and not the least bit scary.
Though I love the combination of garlic and lemon I was a little concerned that the flavors might be too strong but they were not. The sauce had a nice citrus tang but was not overpowering. Good balance. I think you’ll like it.
1 roasting chicken cut into pieces (I saved the back for broth)
kosher salt to taste
3 T canola or olive oil
5-6 cloves of garlic sliced
1 tsp red pepper flakes
1 tsp oregano
1/2 cup vermouth or dry white wine
1/2 cup lemon juice
1/2 cup chicken stock
Fresh parsley chopped
Generously salt chicken pieces and heat oil in the pressure cooker. Add the chicken, a few pieces at a time, and brown on both sides. Remove browned pieces to a platter. While your chicken is browning squeeze your lemons and slice your garlic.
Add lemon juice, vermouth and stock to the pot and arrange the chicken in the liquid.
Lock the lid and cook at high pressure for 15 minutes. Allow the pressure to release naturally. Remove the chicken to a serving platter. Bring the sauce to a boil and stir in chopped parsley. If you wish you can thicken the juices with a little flour or corn starch. Pour the sauce over the chicken and serve.
While the chicken was cooking I decided to prepare some smashed cauliflower for a side. An easy, tasty side.
1 large head cauliflower cleaned and cut up
3-4 garlic cloves (I know, no vampires in our house!)
1-2 cups chicken stock or broth
1/2 cup Romano cheese shredded
1/2 cup Le Gruyere cheese shredded
2-3 green onions thin sliced
salt and pepper (white pepper if you have it) to taste
2 T butter
Cook cauliflower and garlic cloves in the chicken broth until the cauliflower is fork tender. Drain off the broth holding a little back to add in while smashing. Add butter to the cauliflower and begin mashing with an ordinary potato masher until the consistency of mashed potatoes. Add some of the broth if necessary. Add the shredded cheese, salt and pepper to taste and green onions stirring well. This is one of my favorite sides!
I was always taught to use contrasting colors on your plate and white and white are a bit off putting. So I added a sizable sprig of parsley (good for getting rid of garlic breath after dinner) and some cranberry relish which I think is a must have for any poultry dish.
And then there was color.
Lemon and garlic chicken with smashed cauliflower. It’s what’s for dinner tonight. And tomorrow night.
NOTE: My lemons were particularly juicy and 2 of them made a little over 3/4 cup of juice. I put the extra juice in a small zip lock snack bag and freeze it for a time when I have no fresh lemons on hand.
And seriously, parsley IS a good breath freshener.