Pressure Cooker Braised Honey-Lemon Chicken Recipe

2021-01-13
  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 12m
  • Ready In: 22m

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Nutritional Info

This information is per serving.

  • Calories

    335
  • Carbohydrates

    49.3 g
  • Cholesterol

    98.9 mg
  • Fat

    2.9 g
  • Fiber

    3 g
  • Protein

    46.6 g
  • Saturated Fat

    2.8 g
  • Serving Size

    1
  • Sodium

    258 mg
  • Sugar

    0.8 g
  • Trans Fat

    1 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    319.5 mg
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Pressure cooker braised honey-lemon chicken recipe. Whole chicken with honey, spices, and lemon juice cooked in an electric pressure cooker. Very delicious! Learn how to braise whole chicken with dry white wine and vegetables in a pressure cooker:

Pressure Cooker Whole Braised Chicken Recipe

Makes 4-6 servings

Ingredients: One 4-pound (1.9 kg) whole chicken, any giblets or neck removed, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 3 tablespoons (45 ml) unsalted butter, 1½ cups (375 ml) dry white wine, 2 medium carrots, peeled and halved width·wise, 1 small yellow onion, peeled and halved, 1 tablespoon (15 ml) all-purpose flour

Instructions: Tie the chicken legs together over the large opening, using butcher twine. Wrap the butcher twine around the chicken body to hold the wings against the breast. Season chicken with salt and black pepper.

In a 6-quart (6 L) stovetop pressure cooker, melt 2 tablespoons (30 ml) butter over medium heat. Add seasoned whole chicken and brown well on all sides, turning occasionally, for about 10 minutes. Pour in dry white wine, then stir in halved carrots and yellow onion.

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.

Open the cooker, using the Quick Release method. Unlock and open the pot. Using tongs, transfer cooked whole chicken to a cutting board. Remove the twine. Discard cooked vegetables. Using a flatware fork, mash the remaining tablespoon (15 ml) butter with all-purpose flour in a small mixing bowl to create a thick paste.

Using a flatware spoon, skim the surface of the juices in the pot, then bring defatted sauce to a simmer over medium heat. Stir in butter paste in small bits. Remove the pot from the heat. Carve the cooked chicken and serve with tasty homemade gravy on the side.

Pressure Cooker Braised Honey-Lemon Chicken Recipe

You may also like Rib Roast Braised in Wine or Pressure Cooker Wine-Braised Pork Loin

Ingredients

  • 2 cups sifted all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • one 4-pound (1.9 kg) whole chicken, cut into 8-9 parts, the giblets and neck removed
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon fresh oregano leaves, minced
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 cup (125 ml) chicken broth
  • 1 lemon, sliced
  • 1 yellow onion, peeled and chopped

Method

Step 1

In a shallow bowl, combine all-purpose flour, salt, and black pepper. Mix well. Dredge the chicken parts in the flour mixture. Set the dredged pieces on a cutting board.

Step 2

Heat the olive oil in an electric pressure turned to the sauté mode. Add half of the chicken parts along with onion and brown lightly, until golden, turning once, for about 4 minutes. Using tongs, transfer to a large bowl. Repeat with remaining chicken.

Step 3

Pour in the lemon juice and vinegar, scraping up any browned bits on the bottom of the pot. Stir in oregano, honey, mustard, and lemon slices. Pour in chicken broth, then return chicken pieces to the pot, arranging the skin side up.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 5

Open the pressure cooker, using the Quick Release method. Unlock and open the pot. Transfer cooked chicken parts to serving bowls. Spoon sauce over and serve immediately.

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