Instructions: Wash, and dry the chicken. Place the lemon and half the onion in the cavity. Truss the chicken.

In a 4-quart or larger pressure cooker, heat oil over medium-high heat. Add the chicken and turn as needed to brown on all sides. Reduce heat if the oil begins to burn. When browned, carefully lift the chicken out of the pot and set aside on a platter.

Discard excess oil and add the wine, scraping up any brown bits left inside the bottom of the pan. Add a bit more oil and the remaining vegetables to the pan and place the chicken on top. Season the chicken with salt, pepper and the rosemary.

Close the cover and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 5 minutes per pound (15 minutes for a 3 pound chicken).

Off the heat, use Fingertip Release Method to release the pressure without cooling the pot.

Remove the chicken and place on a heated platter to carve. Remove the rosemary stems from the sauce. Using a fat skimmer, remove excess grease from cooking liquid. Puree the vegetables with resulting broth to make a sauce for the chicken (I like to use an immersion blender for this).

Make sure there is nothing sticking to the bottom of the cooker, and add the carrots, shallots, potatoes to the pureed sauce.

Close the cover and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 4 minutes.

Use Cold Water Release Method.

Check consistency of the sauce and reduce to thicken as needed to intensify flavor. Taste and correct seasoning.

Place chicken pieces back in the sauce to warm them slightly if needed, otherwise, nap the sauce over the chicken.

This recipe yields 3 to 4 servings.

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