Author Notes: If the finely chopped herbs and garlic in the marinate remind you of pesto, you would be in the right culinary region. Dishes from this Northern Italian region are often made with lots, and lots of herbs and garlic and this chicken dish is no exception. - hip pressure cooking
- 1 Chicken cut into 8 parts, skin removed
- 1/2 cup White Wine
- 4 ounces Black Gourmet Salt-Cured Olives (Taggiesche , French, or Kalamata)
- 3 Lemons, juiced
- 2 Garlic Cloves, crushed
- 3 sprigs Rosemary
- 2 sprigs Sage
- 1/2 bunch Parsley
- 4 tablespoons Extra Virgin Olive Oil
- salt and pepper
- 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 pressure cooker with the white wine (read more about de-glazing in your pressure cooker). When the wine is 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 delicately drape the chicken breasts on top so that they do not touch the bottom of the pressure cooker. Pour in all of the marinade on top. Don't worry if this does not seem like enough liquid, the chicken will also release it's juices into the pan, too. If your pressure cooker is 8 quarts or larger, or an older model with a jiggle or weight-modified valve ensure that the liquid is near the minimum recommended amount in your instruction manual.
- Close and lock the lid and put the pressure cooker on high heat. When the pan reaches pressure and then count 10-12 minutes cooking time under high pressure.
- When the cooking time is up, open the pressure cooker using the cold water quick-release method - bring the pan to the sink and run cold water on it making sure not to cover any of the valves. For electric pressure cookers, release pressure using the Automatic Release method - releasing pressure from the top by pushing a button or twisting a lever.
- Take the chicken pieces out of pan again, and reduce the liquid in the pressure cooker, with the lid off, on medium-high heat to 1/4 of it's 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 about 5 more minutes.
- Sprinkle with fresh rosemary, olives and lemon slices. When serving, caution your guests that the olives still have their pits!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives