Braised Chicken with White Wine and Olives

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1 whole chicken, cut into parts, or package of bone-in chicken pieces, skin removed
• ½c dry white wine
• 3½oz salt-cured olives (Taggiasca, French, or Kalamata), rough chop
• 1 fresh lemon, sliced, for garnish (optional)
• 2 garlic cloves, finely chopped
• 3 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh sage, finely chopped
• ½ bunch parsley leaves (with stems)
• 3 lemons, juice only (about _c)
• 4T extra-virgin olive oil
• 1t sea salt
• ¼t freshly ground black pepper
• 1½c water

Directions

1. For the marinade, place garlic, rosemary, sage, and parsley in a container and add lemon juice, olive oil, sea salt, and fresh ground black pepper. Mix well.
2. Place chicken in a deep dish. Cover well with ¼ of the marinade, reserve _ of the marinade. Cover with plastic wrap and marinate in refrigerator for 2-4 hours.
3. When ready to cook, set pressure cooker to "sear" and add olive oil.
4. Add chicken and brown the pieces on all sides (without lid on) for about 5 minutes; remove chicken and set aside.
5. Deglaze the bottom of cooker with white wine until liquid has almost completely evaporated, about 3 minutes.
6. Return chicken to pressure cooker, dark meat first, with breasts on top.
7. Add the 1½c water to the ¼ reserved marinade (makes 1½c liquid). Pour marinade on top of chicken.
8. Close lid and lock. Set to "poultry" and adjust for 10 minutes.
9. When done, quick release until all pressure is released.
10. Open. Remove chicken and place on a serving platter. Cover with foil.
11. With the lid off, set to "sear" and reduce cooking liquid by ¼ until thick and syrupy.
12. Set to "slow cook" and return chicken to pressure cooker.
13. Mix chicken in with the glaze reduction and simmer for a few minutes.
14. Remove braised chicken and sprinkle with rosemary, olives, and lemon slices. Serve.