Instant Pot Starter Recipes: 30 Instant Pot Recipes Developed With Leading Authors Plus Cooking Time Guides for Your Favourite Foods (The Official Instant Pot 'How To' Guides Book 1) by Chris Stevens & Laura Pazzaglia & Jill Nussinow & Chef Aj & Barbara Schieving & Michelle Tam

Author:Chris Stevens & Laura Pazzaglia & Jill Nussinow & Chef Aj & Barbara Schieving & Michelle Tam
Language: eng
Format: mobi
Tags: food, instant pot
Publisher: Instant Pot UK
Published: 2015-11-11T23:00:00+00:00

Ligurian Lemon Chicken

By Laura Pazzaglia

For Marinade:

4 Lemons, three juiced and one for garnish

2 Garlic Cloves

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

2 sprigs of Fresh Sage

1/2 bunch of Parsley Leaves and stems

4 Tbsp Extra Virgin Olive Oil

salt and pepper

1 Chicken, cut into 8 parts or package of bone-in chicken pieces,

120ml / 0.5 cup of Dry White Wine

240ml / 1 cup stock (or water)

100g / 4 oz Black Gourmet Salt-Cured Olives (Taggiesche, French, or Kalamata)

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.

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.

Press [Saute] to pre-heat the cooker. When the words “Hot” appear on the display add a swirl of olive oil and brown the chicken pieces on all sides for about 5 minutes and set aside

De-glaze the cooker with the 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 delicately drape the chicken breasts on top so that they do not touch the bottom of the pressure cooker. Pour the marinade left in the dish and stock on top.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-] button to choose 12 minutes pressure cooking time.

When time is up, open the cooker using Quick Pressure Release.

Take the chicken pieces out of cooker and place covered on a serving dish. Reduce the liquid in the pressure cooker, by pressing [Saute] to 1/4 of its amount or until it becomes thick and pour over chicken.

To serve, sprinkle with fresh rosemary, olives and fresh lemon slices. Serves 4-6.

Find more electric pressure cooker recipes at www.HipPressureCooking.com

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