Pressure Cooker Pot Roasted Chicken with Root Vegetables
Pot roasts don't have to be only beef. 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.
- Time: 65 min
- Servings: 6
Source: Blue Jean Chef - Meredith Laurence
Ingredients
- pounds roasting or stewing chicken
- salt and freshly ground black pepper
- olive oil
- red onion
- carrots
- parsnips
- butternut squash
- leeks )
- garlic
- white wine
- chicken stock
- juice from 1 lemon
- sprigs of fresh tarragon
- bay leaf
- tablespoons butter
- tablespoons flour
- chopped fresh tarragon
- lemon zest