Ready Time: 1 hrs 20 mins
Preparation Time: 20 mins
Cooking Time: 60 mins
Serves: 4
Jennene is one of Australia's most respected food directors. Currently Food Director of Woman's Day magazine, she has also been Food Editor of Super Food Ideas and Family Circle. A regular guest on television and radio shows, she was the presenter of Meals in Minutes on Channel Nine and is co-author of popular cookbook Zest.
Ingredients
- 20g butter, plus 20g extra, chopped
- 1.5 kg chicken, trimmed, washed and dried
- 250g button mushrooms
- 1 leek, white part only, cut into 2 cm pieces 1 clove garlic, crushed
- 1 lemon, halved
- Half bunch of thyme
- 12 baby potatoes
- 1 cup chicken stock
- ½ cup white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons cornflour
- ¼ cup cream
Steamed broccoli to serve
Method
- Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the butter and brown the chicken for 4–5 minutes on each side. Remove.
- Add the mushrooms, leek and garlic and sauté for 3–4 minutes, stirring occasionally.
- Stuff the chicken cavity with the lemon and thyme. Return to cooker and arrange potatoes around the chicken. Pour over the combined stock, wine and mustard.
- Select PRESSURE COOK and High pressure. Set timer for 30 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete open the valve to release all the steam before opening the lid
- Remove the chicken and vegetables to a serving platter. Cover and rest for 10 minutes.
- In a jug, whisk cornflour into cream. Add to the sauce in the cooker. Select SAUTÉ/SEAR and set the timer for 6 minutes. Press START. Cook, stirring until mixture boils and thickens. Simmer for 3 minutes. Serve with the carved chicken and vegetables.