CHICKEN-IN-A-POT

Chicken-in-a-Pot image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

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6 large carrots, cut into 1 1/2-inch chunks
2 large onions, halved and thinly sliced
4 sprigs fresh dill, plus 2 tablespoons roughly chopped
4 long strips lemon zest
2 tablespoons extra-virgin olive oil
Kosher salt
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
2 cups low-sodium chicken broth or stock

Steps:

Put the carrots, onions, dill sprigs, lemon zest and olive oil in a 7-liter pressure cooker and sprinkle with salt. Sprinkle the chicken with salt. Pour the broth in the pot, and then nestle the chicken meat-side down on top of the vegetables. Close the pressure cooker lid and bring the pressure up to high over medium-high heat (this can take up to 10 minutes). Adjust the heat if necessary to maintain an even high pressure for 10 minutes. Remove from the heat and use the quick-release method to bring down the pressure.
Stir the chopped dill into the chicken stew. Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one.