Food Network: Chicken-in-a-Pot

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Chicken-in-a-Pot
From Food Network Kitchens Making it Easy, Meredith, 2004

Ingredients
6 large carrots, peeled and cut into 11⁄2-inch
chunks
2 large onions, halved and thinly sliced
4 long strips lemon zest
4 sprigs fresh dill, plus 2 tablespoons chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus additional for seasoning
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
2 cups chicken broth

Instructions

Put the carrots, onions, lemon zest, dill sprigs, and
olive oil in a 7-liter pressure cooker. Season the vegetables with the 1/2
teaspoon salt and the chicken with salt, to taste. Pour the broth in the pot, then
nestle the chicken meat side down on top of the vegetables.

Close the pressure cooker lid, bring the pressure up to high (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.