Chicken roast with eggplants, rosemary, and of course carrots that give the meat such a unique and pleasant flavor. Then cooked in a pressure cooker, saving half the time, and the flavors are more concentrated and intense. I wanted to try with chicken that I usually prepare in slices with lemon or in salad (chicken salad, of course) because it always remains a bit tender and juicy. I must add that it was a real surprise and delight.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 984.56 (Kcal)
- Carbohydrates 16.24 (g) of which sugars 10.22 (g)
- Proteins 32.87 (g)
- Fat 83.69 (g) of which saturated 13.95 (g)of which unsaturated 53.00 (g)
- Fibers 4.89 (g)
- Sodium 1,144.18 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing the Chicken Roast
- 0.88 lbs chicken breast
- 2 sprigs rosemary
- 2 carrots
- 3.5 oz tomatoes
- 3.38 tbsps extra virgin olive oil
- 1.41 tsp salt
- 1 stalk celery
- 1 clove garlic
- 1 Golden apple
- 1 eggplant
- 6 leaves basil
- 1 glass white wine
- 0.85 cup peanut oil (to fry the eggplants)
Tools
- Roasting Net
- Pressure Cooker
- Immersion Blender
Steps
Season the chicken breast with salt and rosemary, close it using the roasting net. Sauté it directly in the pressure cooker with extra virgin olive oil and garlic, deglaze with white wine, and add the carrots, celery, apple, and tomatoes cut into cubes. Naturally, everything except the eggplant, which you will use as a side dish to accompany the chicken roast. Close the pressure cooker with its lid, and when it starts to whistle, lower the heat and cook for 30 minutes. In the meantime, fry the eggplant cut into cubes with the skin.
After the time has passed and the roast is cooked, remove it from the net, slice it, and place it on a serving dish. Blend all the vegetables from the bottom with an immersion blender and season the chicken roast. Arrange all the eggplants on the edges of the plate with the roast.
Here it is ready, just add a few torn basil leaves.
