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Add a photoServings: 4
Ingredients
- 1 x large chicken
- 2 sprg thyme
- 2 sprg oregano
- Â Â salt
- Â Â peppercorns
- 3 x leeks, trimmed, rinsed and tied together
- 4 x carrots, peeled and trimmed
- 2 x onions, peeled and quartered
- 10 x red pearl onions, peeled
- 10 x baby red skinned potatoes
- 1 x bouquet garni
- 1 x heads (whole) garlic
- 2 x bay leaves
Directions
- Stuff the cavity of the chicken with the thyme and oregano. Sprinkle in sea salt and black peppercorns. Place the chicken into the pressure cooker; add in the aromatic vegetables, potatoes and the bay leaves. Cover with water and set the pressure cooker.
- Cook for 40 min and release the pressure. Remove the chicken and the vegetables from the liquid and keep in a hot place. Put the pot on to a medium-high heat to boil and reduce the liquid. Once reduced by a third, serve the moist chicken in the broth from the pot with the vegetables.
- Preparation is easy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1260g | |
| Recipe makes 4 servings | |
| Calories 1187 | |
| Calories from Fat 431 | 36% |
| Total Fat 47.88g | 60% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 313mg | 13% |
| Potassium 3661mg | 105% |
| Total Carbs 120.07g | 32% |
| Dietary Fiber 15.4g | 51% |
| Sugars 25.76g | 17% |
| Protein 71.28g | 114% |
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