Lemon (Pepper) Paprika Chicken: Take 2

Fast, dead easy, keeps well. The only trick is that you need a pressure cooker (or you have to use the useful poaching instructions I put in the notes below).

What with the new job and all, summer, sun, vacations for the lucky ones - - I needed something fast (to not heat up the kitchen) and lasting (so it could be "grazed" on from the refrigerator while I was at work)

Short version:

• Rub spices on & in chicken
• Brown in some olive oil
• Pressure cook for 15 minutes on high
• ¡ Tah Dah !
  

Ingredients:

• 1 chicken; whole, clean, no guts
• 2 T paprika
• 2 T French Provencal herbs
• 1 t salt
• 1/2 t pepper
• 2 T olive oil
  
• 1 bottle white wine; cheap (or a box)
  
• 1 lemon; juice of

Procedure:

1. Pour 2 T olive oil into the pot; med-high heat
   
2. Wash the chicken (if you are so inclined); remove pin feathers
3. Mix dry herbs, salt, pepper & paprika together
4. Rub onto and into chicken
5. Put the chicken into pot and fry to brown the beast somewhat
   
6. Pour wine and lemon juice into the pot (it won't cover the bird - no problem)
   
7. Put in the chicken
8. Close the lid; pressure on high
9. Cook 15 minutes (after the steaming starts)
10. Release pressure, remove chicken, rest (the chicken) at least 10 minutes before cutting it up.
    

Notes:

1. When browning the chicken
• Don't keep turning it over; leave the poor little thing alone
• Be daring. Brown it more than you think is okay. Not black though.
• Don't be finicky about getting the whole thing evenly browned. We're not picky.
2. Maybe toss in some whole cloves of garlic. I would have if I had thought of it at the time)
   
3. A whole bottle of wine is too much for a single chicken. Remove and reserve a single glass for the cook.
   
4. Poaching method (without a pressure cooker)
1. Bring liquids to a light simmer with the chicken in the pot
2. Simmer for 15 minutes (not too hard 'cause it'll dry out the meat)
   
3. Turn off heat and leave in the liquid for an hour
4. Turn over after 30 minutes (half way through the above mentioned hour)
5. Remove, cool, cut
5. I don't bother doing anything with the liquid mixture; I just toss it out.
• Some time I'll write up how to turn it into a really nice sauce (mostly that consists of reducing and straining)
6. Go out and get a pressure cooker someday; they're really useful
   

That's it