Pressure-Cooker Chicken with Olives & Artichokes
Total TimePrep: 30 min. Cook: 15 min. + releasing
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 8 bone-in chicken thighs (3 pounds), skin removed if desired
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon grated lemon zest
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 1/2 cup pimiento-stuffed olives
- 1 bay leaf
- 1-1/2 cups orange juice
- 3/4 cup chicken broth
- 2 tablespoons honey
- 1/4 cup minced fresh basil
- 1 teaspoon grated lemon zest
- 1 garlic clove, minced
- In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess.
- Select saute setting on a 6-qt. electric pressure cooker and adjust for normal heat; add oil. In batches, brown the chicken on all sides.
- Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove bay leaf.
- Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
Dec 11, 2019
I was so excited to make this for a friend visiting from Spain. The orange juice was overpowering (I used fresh squeezed) and it was to saucy and bland. I added more salt and pepper and boiled the sauce down and this helped a little, but I definitely would not make this again.
Aug 12, 2019
This was a hit with my family, including the kids! We all love olives and artichokes, so it seemed like a natural winner. I was skeptical that the orange juice might clash with the olives, but I think the chicken broth tempers it so that you don't even notice it. If you wanted to, white wine might be a good substitute, but I'm not going to change it in the future. Goes well with wild rice and baby bellas with spinach/artichoke/cheese mixture.
Jan 6, 2019
So I thought this looked absolutely amazing so I decided to make it for a first date dinner.......well it was anything but amazing. It did however provide us with a very good laugh. So for starters, the combination of flavors was extremely odd. I decided to leave the skin on (probably my worst mistake) because I thought it would be nice and crispy (O it was not). When u pour liquid over it all crispyness goes right out the window. When the timer went off and the lid was lifted all of the liquid was still present making a chicken soup of sorts which I was not expecting. So after straining out the meat and olives and artichokes the dish just looked like a very bland pile on a plate. The first bite was interesting to say the least. The orange juice was the only flavor present and it was not a pleasant one at that. The chicken had no other flavor besides that. The olives were disgusting and the artichoke didn’t taste at all like artichoke. Well, I provided a very good laugh for a first date meal that’s for sure. Guess that’s what really matters. Not sure where I went wrong with this dish but if I make it again I am definitely changing 90% of this recipe. I do not recommend it as is.