Auto Immune Paleo Ligurian Lemon Chicken Dinner

The recipe book that came with my Instant Pot electric pressure cooker has a great chicken recipe. This is my second time making it. I purchased 2 organic free range chicken legs tonight. 

The lemon chicken is smothered in the thickened sauce and veggies I added to the mix - delicious!

We enjoyed mashed Japanese sweet potatoes (they are golden white, not orange) and fresh corn on the cob. 

Ligurian Lemon Chicken and Veggies

2 chicken legs rinsed and patted dry

1 sweet onion coarsely chopped

3 carrots chopped into 2" pieces

3 celery stalks chopped into 1/4" thick pieces

1/2c Parsley coarsely chopped

Juice 1 lemon

2T Bragg's apple cider vinegar

1 c broth

2T cornstarch

1T olive oil

Put broth in pressure cooker pot. Place grate in pot.  Salt chicken and Brown both sides of chicken legs in olive oil until dark Carmel brown. I used a cast iron skillet. Lift out chicken from skillet and set in pot on grate. In skillet sauté onion 5 min. add to pot. Deglaze skillet with 2T vinegar on medium high heat for 15 seconds or so without letting it boil away, and add skillet liquid to pot. 

Add vegetables, lemon juice and herbs on top of chicken. Pressure cook high 12 min. When done, lift out grate with chicken and set on serving platter. Remove all vegetables from pot and place on platter. Set pressure cooker to sauté. Mix starch with equal amount cold water. Add to broth in pot and stir constantly for about 1 min. until thickened. Serve in gravy boat or spoon over chicken on platter. 

Start potatoes after pressure cooker is started. 

In separate pot steam 2 large sweet potatoes peeled and chopped into large hunks about 20 min. Remove steam basket, discard water, put back potatoes in pot and add seasoning mix. Mix is 2T sugar, 1-1/2T coconut oil. Crush potatoes with hand masher. Add about 1c coconut milk slowly while stirring potatoes with masher. Add just enough milk to achieve desired consistency.  Keep warm. 

After potatoes are set on to boil, set on corn to boil 10 minutes in a pot of water with lid on top. Water can half cover corn in pot. When done remove pot from heat and set aside with lid on to keep warm. 

Timing should be about right for all dishes.