Chicken Stew - Instant Pot

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Ingredients

Makes: 4 Servings

1/2 chicken - 2 pound size, we used Portuguese Piri Piri chicken from our local butcher for an extra spicy kick

3 Tablespoon olive oil

1 onion, medium sized chopped

2 ribs celery, chopped

2 cloves garlic, we used Russian red

4 carrots, medium, washed, peeled if necessary and chopped into 1-inch chunks

12-16 baby potatoes, washed and cut in halves

1 small butternut squash, peeled and cut into cubes

1 small yam peeled and cut into cubes

2 cups white wine

1 cup chicken broth

1/4 cup pure lemon juice

1 four inch sprig rosemary left whole

4 fresh basil leaves chopped

1 fresh green onion, chopped

1/4 cup all purpose flour plus 1/2 teaspoon salt for the Gravy

1 teaspoon Kitchen Bouquet, optional - It browns the gravy

Directions

1. We used the Instant Pot for this recipe, you could also prepare in the same method and bake in a Dutch oven at 350 degrees F. for 1 1/2 hours.

2.Pour two tablespoons olive oil into the pot and put the instant pot onto sauté mode. Cook the onions, garlic and celery until tender. Add one tablespoon oil and place the chicken into the pot to braise on each side before adding the liquid. Add the lemon juice, white wine and chicken broth to the pot. Meanwhile, while braising the chicken, prepare the vegetables, peeling and chopping and put them into a bowl. After adding the liquid, add the prepared vegetables, rosemary, basil and green onion. Stir gently to combine.

3. Put the lid on. Make sure the valve is on SEALING position. Set on pressure cook for 12 minutes. (6 minutes per pound of chicken.) When cooked, let sit a few minutes then do a quick release method and remove the lid.

4. You can serve as is if you do not want to make a gravy and reserve the broth for soup but in this recipe we next put the chicken onto a tinfoil covered pan and placed it under the broiler in the oven to brown it up. Browning the chicken makes it visually so appealing.

5. To broil, just turn your oven to the broiling setting and put the chicken under the broiler. Keep an eye on it as it will brown in just a few minutes, rotate at least once.

6. While this is happening put about 1/2 cup of the broth in a bowl to cool down a bit.

To Make the Gravy:

1. Put 1/4 cup flour into a bowl and stir in the salt. Stir in the cooled down broth then half of the hot broth with a fork and keep adding the remaining broth until you have a nice creamy mixture. Stir well to get rid of any lumps.

2. Pour the mixture into a skillet on the stove-top and turn onto high heat. You will see it will start to thicken, use a whisk to keep mixing while the gravy is forming. Stirring is to keep it from scorching on the bottom and to keep it smooth.

4. Add all the remaining broth and cook stirring for a minute or two. Add 1 teaspoon Kitchen Bouquet if you want to brown the gravy and stir to combine. Pour the gravy through a sieve into a bowl and put into a gravy boat. This will eliminate any lumps. Serve the meal as is and pour the gravy on top OR you can now just turn it into a stew by stripping the meat off the bones and cutting into the vegetable mixture and gently stirring in the gravy to combine.

ENJOY!

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