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Name: Honey-Lemon Chicken with Carrots
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: not set
Ingredients: 4 Chicken legs Skin-on, bone-in; 2 tablespoon Olive oil; 4 cloves Garlic minced; 1 1/2 teaspoon Fresh Thyme chopped; 1/2 cup Dry white wine; 1 1/4 cups Chicken Stock; 1 cup Carrot; 3 Tomatoes chopped; 1 tablespoon Honey; Salt; Pepper; 4 slices Lemon

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INGREDIENTS

4 Chicken legs ; Skin-on, bone-in
2 tablespoon Olive oil
4 cloves Garlic ; minced
1 1/2 teaspoon Fresh Thyme ; chopped
1/2 cup Dry white wine
1 1/4 cups Chicken Stock
1 cup Carrot
3 Tomatoes ; chopped
1 tablespoon Honey
Salt
Pepper
4 slices Lemon

INSTRUCTIONS

1. Season chicken with salt & pepper

2. Warm oil on Saute

3. Arrange chicken legs into hot oil and cook 3-5 minutes each side until browned

4. Place in bowl

5. Saute thyme and garlic in chicken fat for 1 minute until soft and lightly golden

6. Add wine to deglaze, scrape pot's bottom to get rid of any brown bits. Simmer wine 2-3 minutes until slightly reduced in volume

7. Add stock, carrots, tomatoes, salt, pepper

8. Lay steam rack onto veggies

9. Arrange chicken legs in steamer basket and set basket onto rack

10. Drizzle chicken with honey and top with lemon slices

11. Seal lid and cook on High Pressure for 12 minutes

12. Release Pressure naturally for 10 minutes

13. Remove chicken and drain veggies

14. Garnish with fresh thyme

NOTES

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Honey-Lemon Chicken with Carrots

4 Chicken legs Skin-on, bone-in
2 tablespoon Olive oil
4 cloves Garlic minced
1 1/2 teaspoon Fresh Thyme chopped
1/2 cup Dry white wine
1 1/4 cups Chicken Stock
1 cup Carrot
3 Tomatoes chopped
1 tablespoon Honey
 Salt
 Pepper
4 slices Lemon

1. Season chicken with salt & pepper
2. Warm oil on Saute
3. Arrange chicken legs into hot oil and cook 3-5 minutes each side until browned
4. Place in bowl 
5. Saute thyme and garlic in chicken fat for 1 minute until soft and lightly golden
6. Add wine to deglaze, scrape pot's bottom to get rid of any brown bits.  Simmer wine 2-3 minutes until slightly reduced in volume
7. Add stock, carrots, tomatoes, salt, pepper
8. Lay steam rack onto veggies
9. Arrange chicken legs in steamer basket and set basket onto rack
10. Drizzle chicken with honey and top with lemon slices
11. Seal lid and cook on High Pressure for 12 minutes
12. Release Pressure naturally for 10 minutes
13. Remove chicken  and drain veggies
14. Garnish with fresh thyme

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Nutrition

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Serving Size: 1 Serving (566g)
Recipe Makes: 4 Servings

Calories: 454
Calories from Fat: 219 (48%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 5.1g
Cholesterol 143.1mg		44 %
Sodium 378mg		13 %
Potassium 995.1mg		26 %
Total Carbohydrate 27.7g		8 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 20.4g
Protein 36.8g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 454

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