Zen of Slow Cooking
Servings:
4-6
Prep time:
00:05
Juicy whole cooked chicken 4 ways: warm chicken and avocado sandwich, chicken and black bean tacos, chicken harissa wrap & chicken, pesto and mozzarella ciabatta.
Ingredients
- 1 tbsp butter
- 1 tsp salt
- Coq Au Vin blend
- 2 tbsp olive oil
- 3 lb free range whole chicken
- 1 cup water (or white wine)
- For serving: brioche buns or ciabatta; tortillas & avocado; or fries
Instructions
- Slow Cook: 1) Rub the butter onto the chicken breast side up. 2) Sprinkle the salt and Coq Au Vin blend onto the butter on the chicken. 3) Heat oil in a skillet; brown chicken breast side down for 3 minutes, then turn and brown on the bottom for 3 minutes. 4) Transfer to cooker; add the water. 5) Cover and cook on LOW: 7-8 hours or HIGH: 3 ½ hours. 6) Remove the chicken and slice for your sandwiches.
- Pressure Cook: 1) Rub the butter onto the chicken breast side up. 2) Sprinkle the salt and Coq Au Vin blend onto the butter on the chicken. 3) Heat oil on sauté function; brown chicken breast side down for 3 minutes, then turn and brown on the bottom for 3 minutes. 4) Lift the chicken and place trivet in the cooker. 5) Sit chicken on the trivet; add the water. Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. 6) Natural Pressure release for 10 minutes, then Vent with Quick Pressure Release. 7) Remove the chicken and slice for your sandwiches.
Tips
To make a gravy/sauce: mix 2 tbsp corn starch with 2 tbsp cold water and stir into the juices in the bottom of the cooker. Heat on sauté function until it thickens. Add a squeeze of lemon juice.
