Whole Braised Chicken in Wolfgang Puck Pressure Cooker

Name: Whole Braised Chicken in Wolfgang Puck Pressure Cooker
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4-6 , 4-6 serving(s)
Ingredients: 1 chicken, whole, buy the smallest one possible; 946.0 ml chicken stock (4 cups); 709.77 ml carrots, diced; 709.77 ml onions, diced; 793.78 g can diced tomatoes; 14.79 ml Worcestershire sauce; 118.29 ml sherry wine or 118.29 ml marsala wine, medium-dry; 170.09 g ziti pasta or 170.09 g rotini pasta, uncooked; 2.46 ml dried rosemary or 2.46 ml dried thyme; 14.79 ml vegetable oil, for sauteing; salt and pepper, to taste

Submitted by Jainagirl

"When I first got this cooker, I experimented quite a bit. This is one of my successful experiments."

Download

Ready In:: 55mins
Ingredients:: 11
Serves:: 4-6

ingredients

1 chicken, whole, buy the smallest one possible
946.0 ml chicken stock (4 cups)
709.77 ml carrots, diced
709.77 ml onions, diced
793.78 g can diced tomatoes
14.79 ml Worcestershire sauce
118.29 ml sherry wine or 118.29 ml marsala wine, medium-dry
170.09 g ziti pasta or 170.09 g rotini pasta, uncooked
2.46 ml dried rosemary or 2.46 ml dried thyme
14.79 ml vegetable oil, for sauteing
salt and pepper, to taste

directions

Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
Put cover on cooker and set to "Seal." Select meat function and set timer on cooker to 25 minutes. At end of cooking time, release pressure as per instruction manual. Unplug and open the cooker when pressure has dropped. Remove chicken from the cooker, remove the string, remove the skin and all meat. Cut the chicken into bite-sized pieces. Discard the skin.
Put the glass cover on the cooker and plug it inches Select the meat function, and set timer on cooker to 25 minutes. Add the remaining 3 cups of chicken stock. Bring to a boil. Add the pasta, and cook, uncovered, until pasta is al dente. Unplug the cooker, and let it cool for about 5 minutes. Add the chicken. Stir well. Ladle into bowls and serve with crusty bread. Pass grated Parmesan or Parmesan-Romano cheese separately, if desired.