Orange Blossom Chicken
Prep ahead of time! Marinate the chicken overnight, or for up to 24 hours.
- Contains Dairy
- Contains Wheat
Ingredients
- 2 oranges
- 1 whole chicken (about 3 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon instant flour
- Large Resealable Plastic Bag
- Two Small Bowls
- Whisk
Instructions
Step 1
Zest and juice both oranges into a small mixing bowl, reserving the juiced halves. Stuff the orange halves in to the cavity of the chicken.
Step 2
Add the salt, sugar, and cream to a bowl; mix until combined.
Step 3
Place the chicken in a zip-top bag along with the cream mixture and orange zest and juice. Marinate the chicken overnight or up to 24 hours.
Step 4
Pour the chicken broth into the pot.
Step 5
Place the Cook & Crisp™ Basket in the pot. Remove chicken from marinade and place in basket. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 6
Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
Step 7
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 8
Close the crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes. Press START/STOP to begin.
Step 9
When cooking is complete, remove chicken and set aside to rest.
Step 10
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Add instant flour to the liquid in the pot, whisking constantly. Bring mixture to a boil. Once boiling, press the Power button to turn off SEAR/SAUTÉ. Ladle the sauce over the chicken and serve.