LEMON PEPPER AND WHITE WINE CHICKEN IN ELECTRIC PRESSURE COOKER
- 8 chicken pieces, bone and skin intact
- 1 large onion, chopped
- ½ teaspoon of dried thyme
- Ina Paarman Lemon and Black Pepper seasoning to taste
- 30 ml oil, for shallow frying
- 150 ml hot chicken stock
- 100 ml dry white wine
- 3 large carrots, peeled and cut into thick rounds
- 8 baby potatoes, washed and cut in half
- 30 ml lemon juice
- 50 ml fresh cream
- cornstarch mixed with a bit of water to thicken gravy, to taste
Switch the pot on “chicken setting”. Fry the onions, thyme and chicken pieces in the oil until onions are translucent and the chicken starts browning. Sprinkle with the seasoning. Add the hot stock and white wine, put lid on, close the pressure valve/steam vent valve and allow to steam until the predefined time is done (it is 15 minutes on my pot).
Open the valve and allow the pressure to drop while steam escapes. Add the veggies, set to “vegetables”, close the lid and valve and steam another 8 minutes (predefined setting). In the meantime mix the cornstarch with a bit of water to a smooth paste and add the lemon juice and fresh cream. Add to the pot after the veggies have steamed under pressure.
Press the “chicken” button again so that the contents can start boiling again and add the cornstarch mixture while stirring until it thickens.
Serve with rice or switch to the “keep warm” setting while you get the rest of the meal ready or until you are ready to serve.
Recipe and photo: Elsabie Templeton
