Festive duet dish: potatoes and chicken stuffed with mushrooms (pressure cooker Polaris 0305)

[For filling:]

Festive duet dish: potatoes and chicken stuffed with mushrooms (pressure cooker Polaris 0305)

Category: Festive kitchen

Ingredients
A hen	1.4 kg
Potatoes	1 kg
Fine salt	taste
Seasoning for chicken	taste
Oregano	2 tbsp. l.
Vegetable oil	2 tbsp. l.
Water	50 ml
For filling:
Champignon	10 pieces. (135 g)
Bulb onions	1 PC.
Breadcrumbs
(optional)	1 tbsp. l.
Fine salt	1/4 tsp
Vegetable oil	1-2 tbsp. l.
For decoration:
Tomatoes
Greens (arugula, parsley)

Cooking method

• Stuffed chicken has always been a festive dish. It can be cooked with different fillings and in many devices: in the oven, AG, multicooker.
• I was interested in trying to make such a chicken in a pressure cooker. I have stewed it 2 times already: with beans and potatoes. I liked both options. But for the beans, the juice that came out was too much, so I offer you a recipe for chicken and potatoes (with it, any fat is more appropriate).
• A pressure cooker chicken, in my opinion, will look good on a festive table with your family. For guests, I would prefer to bake it in the oven. (There it is drier, ruddy, less falling apart.) But the family will definitely like it. (After the festive dinner, we only had bones on a large platter.)
• Cooking.
• 1. Take a small chicken for this dish, no more than 1.5 kg, cut off all the fat from it (I freeze it for further stewing of second courses), rub with salt (try to get under your skin) and seasonings to taste. Place in a bowl, cover with perforated cling film. Refrigerate for 12-36 hours.
• 2. Peel potatoes just before cooking. Cut it into pieces. (I cut the potato into 4 pieces, but next time I will make the pieces even smaller.) Leave in water.
• 
• 3. Rinse the champignons, remove the skin, cut lengthwise, and then into slices (thickness 0.5-0.7 cm). Cut the onion into quarters or finer. Fry the onions and mushrooms in a skillet.
• 
• Salt. Place in a deep bowl, cool slightly and add a spoonful of breadcrumbs (optional).
• 
• 4. Place the resulting filling inside the belly of the chicken. Secure with toothpicks (can be sewn with threads).
• 
• 5. In a preheated frying pan with 1 tbsp. l. butter lay the chicken (it is convenient to use 2 strong shoulder blades). Fry until golden brown on all sides.
• 
• 6. Drain the water from the potatoes, sprinkle with salt (1.5-2 tsp) and oregano, add 1 tbsp. l. butter, stir.
• 
• Place 1 layer of pressure cooker in the pot (leave part).
• 
• Lay the chicken on top, breast side up. Tuck the wings into the breast slits. Put the remaining potatoes around, they can press the wings to the carcass.
• 
• 7. Pour the water necessary for stewing and building pressure (I have 50 ml) into the pan where the chicken was fried. It will both heat up and absorb the juices and oil from the chicken. Add water to the pot (pour on the wall without hitting the chicken).
• 8. Close the lid of the pressure cooker. Cook on the program "Extinguishing" at a pressure of choice:
• IN 1: pressure - 2 (55 kPa), time - 40 minutes. (With these parameters, I made the chicken on a support of beans. The chicken turned out to be very soft, the meat fell off the bones. But the time cannot be reduced, since the bone may remain in places near the bones).
• IN 2: pressure - 1 (40 kPa), time - 45 minutes. (With these parameters, I cooked chicken and potatoes.The chicken did not fall apart as much as in the 1st variant, but the potatoes turned out to be not very beautiful, although they taste great.)
• After the signal is ready, hold the dish on "Heating" 5 minutes. Forcibly release the pressure.
• 
• 9. Gently remove the chicken with 2 scoops onto a large platter. Place potatoes nearby. Garnish with tomatoes and herbs - arugula, parsley, etc.
• When serving on plates with potatoes, place the mushrooms from the chicken belly. Divide the chicken into portions with kitchen scissors.
• Bon Appetit.
• 
• 

Cooking program:

Extinguishing

Note

Advice.

1. For this dish, use chicken no more than 1.5 kg. Otherwise, it will take longer to cook. This will cause the wings and legs to fall off the carcass.

2. Be sure to cut off the fat, since the broiler chicken is already too fatty.

3. Potatoes acquire a not very familiar color when stewing at pressure 1. This does not affect the taste (it turned out to be very tasty), but for aesthetics you can do something: add mushrooms, turmeric or carrots.

4. Stuffed chicken can be done in a duet with another side dish, which also takes 40-45 minutes to cook. For example, with beans.

Thank you !!! Shelenochka, as always tasty, accessible, step by step and, most importantly, on time!

[NaTalynochka]

Thank you, NaTalynochka !