20 Minute Autumn Chicken with Gravy
In The Fresh Meat Case
20 Minute Autumn Chicken with Gravy
In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 20min
Serves 4
Ingredients
1 tbsp. dried thyme
1 tbsp. dried rosemary
1/2 tbsp. dried sage
1 tbsp. kosher salt
1 tbsp. ground black pepper
1/4 tsp. cinnamon
Vegetable oil as needed
2 garlic cloves, smashed
2 cups Low sodium chicken broth
4 tbsps. cornstarch
1/4 cup water
Step 1
In a food processor combine thyme, rosemary, sage, salt, pepper, cinnamon, and garlic. Blend spices together while adding 3 teaspoons of oil, a teaspoon at a time, until a paste forms. Rub spice mixture over the entire chicken.
Step 2
Select the sauté function on the instant pot. Drizzle a teaspoon of oil into the bottom of the pot. Sear the chicken, breast side down until browned about 5 minutes. Remove the chicken and set aside.
Step 3
Insert the instant pot trivet and add the chicken broth. Place the chicken back into the pot, breast side up on the trivet and close the lid and pressure release valve. Select the poultry setting or the pressure cook setting on high pressure. Cook for 20 minutes (about 6 minutes per pound). When cooking has completed, release the pressure valve, remove the chicken and set aside to rest.
Step 4
Remove the trivet and select saute on the instant pot. Mix the cornstarch and the water together in a small bowl. Bring the chicken liquid to a boil. Whisk in the cornstarch mixture and adjust the consistency and flavor to taste.
150 MIN
