Orange Cranberry Chicken
Succulent orange chicken with a delicate cranberry balsamic glaze
Prep Time15 mins
Cook Time58 mins
Servings: 5 people
- 1 Whole Free Range Chicken
- Fresh Rosemary
- 2 cups Cranberries
- 1 tbsp Balsamic Vinegar
- 2 sticks Butter
- 1 pkt Baby carrots
Empty chicken cavity, rinse chicken and pat dry. Season skin with Salt and Pepper. Melt about 2 big knobs of butter and mix with 1 tablespoon of balsamic vinegar and the juice of one orange. Rub into the chicken skin (and under. Stuff the cavity with orange wedges, herbs and a cup of cranberries.
Turn on Instant Pot "Saute" function and allow to heat up. Brown chicken about 5 minutes per side, or until golden brown.
Turn Instant Pot off, remove chicken. Add a cup of chicken stock into the bottom of the pot. Add in the metal trivet and add in baby carrots. Place chicken on top of carrots. Chuck in a few more cranberries for good measure.
Close lid and make sure steam vent is closed.Set "Poultry" function on high pressure for 38 minutes. Once cooking time is complete, natural release for about 20 minutes.
If you prefer a crispier skin, pop under the grill for 10 minutes before serving.
Meanwhile, take the remaining sauce and switch on the saute function again to thicken up. Add a tsp of cornflour.
Serve chicken on a bed of carrots, rosemary and sliced oranges for a festive meal.