This has become my quick go-to chicken recipe when I want to make a more complicated side dish, like a Sweet Potato Casserole, or Broccoli Rice Casserole. (To me, a simple side dish is a roasted or sauteed vegetable. I tend to not do a complicated main dish with a complicated side. Just too lazy, I guess, or maybe everything is just more complicated from scratch!)
Rosemary Chicken
1 whole chicken (this usually just barely feeds the six of us, as the kids grow, we'll need 2!)
2 T. olive oil
1 T. dried rosemary
Salt and Pepper
I normally rinse my chicken off before I get started, get rid of all the bits from butchering. You know what I'm talking about. : ) Heat the oil in the bottom of a pressure cooker (one large enough for the chicken). Toss the rosemary into the hot oil, and saute until they smell great! Add salt and pepper into the oil, then place the chicken, breastside down, into the oil. Sear the breast side for 1-2 minutes, then turn a quarter on to the side, sear it, then repeat, searing all four sides of the chicken. You won't be able to get every part of the skin seared, just get the main parts. This helps lock in the flavor.
Turn the chicken to be breastside up, back down. Add about 1 c. of water. Close the cooker and cook it for 15 minutes or so. If the chicken was frozen, it takes more like 25 minutes.
You can also add more flavors to this by adding some quartered onions or garlic pieces to the oil before adding the chicken. Or for a complete meal, add some chopped or wedged potatoes and carrots and more water. This is also a great started for broth. After you pick the chicken and eat it, leave the water in the cooker from before, throw the bones back in with some onions and fill it up with water and cook it. Delicious broth for soups, casseroles, and sauces.
Rosemary Chicken
1 whole chicken (this usually just barely feeds the six of us, as the kids grow, we'll need 2!)
2 T. olive oil
1 T. dried rosemary
Salt and Pepper
I normally rinse my chicken off before I get started, get rid of all the bits from butchering. You know what I'm talking about. : ) Heat the oil in the bottom of a pressure cooker (one large enough for the chicken). Toss the rosemary into the hot oil, and saute until they smell great! Add salt and pepper into the oil, then place the chicken, breastside down, into the oil. Sear the breast side for 1-2 minutes, then turn a quarter on to the side, sear it, then repeat, searing all four sides of the chicken. You won't be able to get every part of the skin seared, just get the main parts. This helps lock in the flavor.
Turn the chicken to be breastside up, back down. Add about 1 c. of water. Close the cooker and cook it for 15 minutes or so. If the chicken was frozen, it takes more like 25 minutes.
You can also add more flavors to this by adding some quartered onions or garlic pieces to the oil before adding the chicken. Or for a complete meal, add some chopped or wedged potatoes and carrots and more water. This is also a great started for broth. After you pick the chicken and eat it, leave the water in the cooker from before, throw the bones back in with some onions and fill it up with water and cook it. Delicious broth for soups, casseroles, and sauces.
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