Braised Chicken with White Wine and Olives
- 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
- 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.
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.
- When ready to cook, set pressure cooker to "sear" and add olive oil.
Add chicken and brown the pieces on all sides (without lid on) for about 5 minutes; remove chicken and set aside.
- Deglaze the bottom of cooker with white wine until liquid has almost completely evaporated, about 3 minutes.
- Return chicken to pressure cooker, dark meat first, with breasts on top.
Add the 1½c water to the ¼ reserved marinade (makes 1½c liquid). Pour marinade on top of chicken.
- Close lid and lock. Set to "poultry" and adjust for 10 minutes.
- When done, quick release until all pressure is released.
- Open. Remove chicken and place on a serving platter. Cover with foil.
With the lid off, set to "sear" and reduce cooking liquid by ¼ until thick and syrupy.
- Set to "slow cook" and return chicken to pressure cooker.
- Mix chicken in with the glaze reduction and simmer for a few minutes.
- Remove braised chicken and sprinkle with rosemary, olives, and lemon slices. Serve.