French Pot-Au-Feu Braised Chicken With Vegetables - Cook's essentials CEPC660 Owner's Manual

French Pot-au-feu
Braised Chicken with Vegetables
6 chicken breast halves, boneless, skinless
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
6 medium red potatoes, scrubbed and quartered
6 carrots, peeled and quartered
2 ribs celery, quartered
2 leeks, trimmed, washed well,
light green and white parts only sliced thin
1 cup chicken or vegetable stock, or canned low sodium broth
1. Rub chicken breast halves with the herbs, salt and black pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
4. Preheat 5 minutes. Brown the chicken, one breast at a time.
Scatter the vegetables around the browned chicken. Pour in the
broth. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME Button until 15 minutes appears on
the Display.
8. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 15 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button
until it beeps.
9. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator Rod will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid. Remove chicken from bone and serve with the
vegetables and cooking liquid.
Makes 6 servings
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