- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice
Mise en place.
Browning the chicken.
Softening the onions.
Add aromatics and cook until fragrant.
Add flour and cook, stirring constantly, for one minute.
Add chicken back along with chicken broth. Cook under pressure for 25 minutes. Quick release pressure.
Amazing gravy.
Never had such a fuss-free, perfectly moist chicken before. Too bad I didn't have mashed potatoes to go with the great gravy.
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