I went to my first cooking class tonight and we made 3 fabulous dishes with an Instant Pot, which I’m hoping to recreate with my Power Pressure Cooker XL. First was this lemon chicken with green olives. I’m not a big chicken thigh person, but the meat just fell off the bone. Serves 4
1 tablespoon vegetable oil
1 tablespoon olive oil
8 chicken thighs
Salt and pepper to taste
4 cloves of garlic, thinly sliced
1 medium yellow onion, thinly sliced
1 lemon, sliced in rounds
1 cup Castelvetrano green olives, sliced
1/4 cup wine
2 cups chicken broth
2 tablespoons dried thyme
2 tablespoons fresh parsley, chopped & divided
In the Instant Pot turn on to sauté and high heat. The pressure cooker XL push the chicken/meat button and set the timer for 10 minutes. Salt and pepper both sides of the chicken. Add the oils and sauté 4 chicken thighs skin side down cook until the skin is golden brown and no longer sticks to the bottom of the pot. Turn over and cook a minute or two more. Remove and repeat with the remaining thighs. Set aside.
Add the onions to the pot then the garlic, green olives, 1/2 the parsley and thyme. Add in the wine and scrape the brown bits on the bottom of the pot. Add in the chicken broth and stir. Taste test to see if you need more salt. Return the chicken to the pot and place the lemon slices on top. Lock the lid. Instant Pot you need to change it from sauté to pressure for 10 minutes. The XL once you lock the lid it will automatically start to build up pressure and cook for the 10 minutes you programmed in at the beginning. When either pot is done use the “quick release” method to vent the steam, then open the lid. Sprinkle with the remaining parsley. Yum Yum!
PS: Since I’m cooking this for just me for the video I’ll just use 4 chicken thighs and don’t forget the chopped parsley.