Lemon and Olive Ligurian Pressure Cooker Chicken Recipe

• porții: 8 servings
• timp activ: 10 minutes
• timp total: 25 minutes

Ingrediente

2 garlic cloves, chopped

3 sprigs of Fresh Rosemary (two for chopping, one for garnish)

2 sprigs of Fresh Sage

½ bunch of Parsley Leaves and stems

3 lemons, juiced (about ¾ cup or 180ml)

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

¼ teaspoon pepper

1½ cups water - or your pressure cooker's minimum liquid requirement

1 whole chicken, cut into parts or package of bone-in chicken pieces, skin removed (or not)

½ cup (125ml) dry white wine

3 ½ (100g) Black Gourmet Salt-Cured Olives (Taggiesche , French, or Kalamata)

1 fresh lemon, for garnish (optional)

Instrucțiuni

Prepare the marinade by finely chopping together the garlic, rosemary, sage, and parsley. Place them in a container and add the lemon juice, olive oil, salt and pepper. Mix well and set aside.

Remove the skin from the chicken (save it for a chicken stock), place the chicken in a deep dish and cover well with the marinade. Cover with plastic wrap, and leave to marinate in the refrigerator for 2-4 hours.

In the preheated pressure cooker, with the lid off, add a swirl of olive oil and brown the chicken pieces on all sides for about 5 minutes.

If you have a large, wide pressure cooker you can do these pieces all at once. Otherwise, brown half at a time and then pull them all out and set aside.

De-glaze cooker with the white wine until it has almost all evaporated (about 3 minutes).

Add the chicken pieces back in - this time being careful with the order. Put all dark-meat (wings, legs, thighs) first, and then the chicken breasts on top so that they do not touch the bottom of the pressure cooker.

Measure the remaining marinade to see if it meets your pressure cooker's minimum liquid requirement (1½ cups for electrics or 1 cup or less for most stovetops), if not add water to reach this. Pour the liquid on top, and don't worry if this does not seem like enough liquid, the chicken will also release its juices into the cooker, too.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 10 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 8 minutes pressure cooking time.

When time is up, open the cooker by releasing the pressure through the valve.

Take the chicken pieces out of the cooker and place on a serving platter tightly covered with foil.

Reduce the cooking liquid in the pressure cooker, with the lid off, on medium-high heat to ¼ of its amount, or until it becomes thick and syrupy.

Lower the heat to medium-low and put all of the chicken pieces back into the pressure cooker to warm up. Mix and spoon the thick glaze onto the chicken pieces and simmer it in the glaze for a few minutes before serving

Sprinkle with fresh rosemary, olives and lemon slices. When serving, caution your guests that the olives still have their pits!

Nutriție

• Dimensiune porție: ⅙th (or 1½ pieces)
• Calorii: 204.8
• Grăsime totală: 12.2g
• Colesterol: 61.6mg
• Sodiu: 449.5mg
• Carbohidrați totali: 3.1g
• Fibre dietetice: 0.3g
• Zaharuri totale: 0.7g
• Proteine: 17.8g