Poulet Cocotte Grandmere
1. Rinse and dry chicken. Place lemon and half
the onion in chicken cavity. Truss chicken.
2. In a 4-quart or larger pressure cooker, heat
oil over medium-high heat.
3. Add chicken and turn until browned on all
sides. If it begins to smoke, reduce heat to
prevent burning. When browned remove from
pan and set aside.
4. Discard excess oil and add wine, stirring to
loosen any brown bits that may be sticking.
5. Add a bit more oil and celery, carrots and
garlic. Place chicken on top of vegetables and
sprinkle with salt, pepper and the rosemary.
6. Close lid and bring pressure to second red ring
over high heat. Adjust heat to stabilize pressure at
second red ring. Cook for 5 minutes per pound.
7. Remove from heat and use Touch or
Automatic Release Method, see page 10.
8. Remove chicken and place on warm platter to
carve. Remove rosemary stems from sauce.
Using a fat skimmer, remove excess grease from
cooking liquid. Puree vegetables with resulting
broth with a hand blender to make sauce.
9. To finish, add carrots, potatoes and shallots to
sauce in cooker.
10. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 6 minutes.
11. Remove from heat and use Natural Release
Method, see page 10.
12. Reduce sauce to thicken if necessary. Return
carved chicken pieces to cooker to warm slightly
or spoon sauce directly over chicken to serve.
Makes 3 to 4 servings
Approximate Nutritional Analysis Per Serving:
860 calories / 69g protein / 62g carbohydrates / 35g fat
9g dietary fiber / 200mg cholesterol / 275mg sodium
1 whole 3-31
/2pound
chicken
1 lemon, sliced in
5-6 pieces
1 medium onion,
peeled and thickly
sliced
1+ tablespoons olive oil
1/2cup dry red wine
2 ribs celery,
coarsely chopped
2 carrots,
coarsely chopped
5 cloves garlic,
peeled
Salt and freshly
ground pepper
to taste
Several sprigs
fresh rosemary
To finish the dish:
1 bag (1lb) peeled
“baby” carrots
8 small red potatoes,
halved
6 small shallots,
peeled and trimmed
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