White Wine-Braised Chicken with Root Vegetables
Braise chicken and root vegetables in record time by using a pressure cooker. Then enjoy this warming autumn meal with a side of spinach risotto.
Ingredients
- 1 chicken, 3 1/2 to 4 lb. (1.75 to 2 kg), cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- All-purpose flour for dusting
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 tsp. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 Tbs. chicken demi-glace
- 1 cup (8 fl. oz./250 ml) white wine, such as Sauvignon Blanc
- 1 cup (8 fl. oz./250 ml) chicken broth
- 2 carrots, peeled and cut into 2-inch (5-cm) pieces
- 2 small rutabagas, peeled and cut into wedges
- 2 small turnips, peeled and cut into wedges
- 1 bunch Swiss chard, stems removed, leaves cut into strips 1/2
inch (12 mm) wide
Directions
Season the chicken with salt and pepper and dust lightly with flour. Set a Breville fast slow cooker to the sauté/sear function and warm the olive oil. Working in 2 batches, cook the chicken until browned on all sides, 7 to 8 minutes per batch. Transfer to a platter.
Add the onion and celery to the cooker and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, tomato paste, thyme and demi-glace and cook, stirring constantly, for 1 minute. Add the wine and simmer for 2 minutes. Add the chicken and broth, and season with salt and pepper. Place the carrots, rutabagas and turnips on top. Lock the lid and set the cooker to the pressure cook function on high for 15 minutes according to the manufacturer’s instructions.
Manually release the pressure and remove the lid. Skim the fat off the sauce. Set the cooker to the sauté/sear function. Carefully stir in the chard and cook until wilted, about 2 minutes. Transfer the chicken and vegetables to a serving bowl and spoon some of the sauce on top. Serve immediately and pass the remaining sauce alongside. Serves 4.
Williams-Sonoma Kitchen