Delicious! Unbelievably easy and quick. Overall, a great recipe! I added a celery stock under the chicken, did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs and I cooked it for 25 minutes, next time I'll cook it for 20-22 minutes. Great recipe to try.
I had some home grown chicken that was a little tuff, so I wanted to try a pressure cooker recipe. Usually I shy away from recipes that doesn't have a lot of reviews yet, but I'm glad I didn't on this one. I was more than pleased on how this turned out. I didn't have Marsala wine but I used port wine instead. I also only cooked a half of chicken as well. When I opened the cooker after it was done, it looked so good the way it was I omitted the oven browning process. I also may have over cooked everything just a tad because the onions, carrot and lemon became one as a really awesome sauce that we pour over the juicey chicken meat, loved the taste of the lemon in it! To me this recipe is a winner.
I submitted this recipe and made it again to "test" it. It is still really, really good!
This was really easy and tasted delicious!! I did not have fresh herbs so I used dried and didn't use any thyme in the chicken. It fell off of the bone. I made the sauce into a gravy with corn starch. Easy beginner recipe for cooking with the pressure cooker.
UNBELIEVABLY awesome chicken. The lemons at the bottom were even delicious. The photos are absolutely horrid so just ignore them. I made it with a quartered chicken and some cut up chicken breasts and adapted the recipe for 8 people in an 8QT pressure cooker. I skipped the broiling part and served it in a tagine with the sauce. From the 4 year olds to the adults everyone seemed to love it.
The chicken fell apart when I removed it from the pressure cooker. The garlic didn't just squeeze out. The sauce is delicious even though I had to substitute sherry for the Marsala wine and substituted yellow mustard turmeric and cyanine pepper for brown mustard.
It's easy and a good choice when having company!
This was a little disappointing. My chicken was I think 5-6 lbs and it took like an hour to cook - no big deal. But the breast came out really weird - like rubbery and chewy almost. The dark meat was good though. Next time I will stick to traditional oven roasting for a whole chicken.
I used a different recipe but stuck to this method essentially. I used Roast Chickens with Plums by Melissa Clark in the NYTimes. I prepped the chicken as she instructed. On the bottom of the electric pc I put 4 quartered plums 2 large shallots cut in 1/4" circles and 1 TB olive oil. I shoved a seated lemon in the cavity of the chicken and then rested it on top of the plums and shallots. I poured 1/4 cup chuckle stock. I cooked one 4lb chicken on the "meat/poultry" setting for 22 minutes. I let the chicken sit for 5 minutes before I manually released the pressure. I broiled the chicken plums and shallots for 5 minutes. Perfection! I'm going to do it with the other chicken now.
