Recipe: Pressure Cooker 'Roast' Chicken Genovese Style

Pressure Cooker 'Roast' Chicken
Genovese-Style (Pollo alla Genovese
Servings: 4

One 2- to 2 1/2-pound whole chicken, small enough to fit in the pressure cooker
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
4 sprigs fresh rosemary leaves, minced, or 1 teaspoon dried
4 cloves garlic, peeled and crushed

2 tablespoons flour
3 tablespoons olive oil
1 cup chicken broth

Remove all visible fat from chicken and rinse under cold water. Pat dry with paper towels. In a small bowl, combine the salt, black pepper, and half the parsley and rosemary. Rub the inside cavity of the chicken with this mixture. Place two of the garlic cloves in the cavity. Tie the legs together with string and tuck the wings back and under. Lightly dust the trussed chicken with the flour. Heat the olive oil in the pressure cooker over high heat. Add the chicken and let brown to a light golden color on all sides, turning occasionally. Add the remaining parsley, rosemary, and garlic, along with the stock. Position the lid and lock in place. Bring to high pressure. Adjust the heat to stabilize the pressure and cook 25 minutes. Remove from the heat and let the pressure release naturally. Open the pressure cooker. The chicken is done if the juices run clear when the leg is pricked with a fork. If the juice is pink, reposition the lid on the pressure cooker and lock in place. Cook an additional 3 to 5 minutes. Remove the cooked chicken to a large serving platter and cover with foil. Place the pressure cooker back on the burner over high heat, uncovered, and bring the sauce to a boil. Reduce by half. Taste and adjust for salt. Cut the chicken into pieces and slice the breast meat from the bone. Pour the sauce through a strainer. Spoon the sauce over the cut-up chicken.