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Classic Oatmeal-in-a bowl
Ligurian Lemon Chicken
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2-4 hour marinade |
| Servings |
6 servings
|
Ingredients
- 1 chicken cut into 8 parts or package of bone in chicken pieces
- 1/2 cup dry white wine
- 1 cup stock vegetable or chicken
- 4 ounces Black Olives salt-cured, Taggiesche, French or Kalamata work
Marinade Ingredients
- 4 lemons 3 juiced and one for garnish
- 2 cloves garlic
- 3 sprigs rosemary fresh, 1 for garnish, 2 for chopping
- 2 sprigs sage fresh
- 1/2 bunch Parsley leaves and stems
- 4 tablespoons extra-virgin olive oil
- salt to taste
- pepper to taste
Ingredients
Marinade Ingredients
|
Instructions
- Prepare the marinade by finely chopping together the garlic, rosemary, sage and parsely. 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 fridge for 2 to 4 hours.
- Press Sauté function to heat the Instant Pot. When "hot" appears on the display, add a swirl of olive oil and brown the chicken pieces on all sides (about 5 minutes). When finished set aside.
- Deglaze the Instant Pot with the wine until it has almost all evaporated (about 3 minutes).
- Add the chicken back in. Put all dark meat (wings, legs, thighs) in first at the bottom of the pot, then delicately drape the chicken breasts on top so that they do not touch the bottom of the pot.
- Pour in the left over marinade and stock on top of everything.
- Close and lock the lid of the Instant Pot. Press Manual and adjust the time to 12 minutes pressure cooking. When time is up, open the Instant Pot using quick pressure release.
- Take the chicken pieces out of the pot and place covered on a serving dish.
- Reduce the liquid in the pot by using the Sauté function. Reduce until liquid is about 1/4 of its original amount and is thick enough to pour over the chicken.
- Serve with a sprinkle of fresh rosemary, olives and fresh lemon slices.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Im trying this tonight. Any changes ?
I made this as my first meal in my new instant pot the other day. The flavors were there but the chicken was on the dried stringy side. This would actually work great with sous vide. Anyway, im new to this machine so I’m not sure how to make that chicken more moist. If I can hear back from you guys, id be happy to try it again.
Again. Great flavors.
Chicken turned out tender and moist. I used chicken drumsticks with the skin on and marinated them for 2 hours. 12 minutes and quick release cooked them perfectly for us (we had about 10 medium size fresh drumsticks).
The flavors here are really excellent. It’s a keepr for me but with the following qualifications.
1. I had trouble getting my bone-in skinless thighs to carmelize at all. They just kept oozing the marinade liquid.
2. I would reduce the amount of chicken stock to 1/2 cup. When combined with leftover marinade in IP, there was excess liquid that took too long to reduce afterwards.
3. After removing chicken from IP, I placed it under broiler for 5-7 minutes. Then poured liquid over. Tasty!
Very tasty dish
I dont think I missed it, but nowhere does it say when to add the stock and olives?
This was my first meal and it turned out great! Chicken was moist and tasty!
I made this tonight. I used chicken thighs and the meat was very juicy. The skin did not get crispy. The sauce needed a thickening agent. This was a very delicious meal.
I think if you reduce the cook time by 4 or 5 minutes and let the pot slow release the liquid will continue to reduce and the meat should be really tender. I like the idea of a quick broilsto finish the dish.
Where is the recipe written? I can’t see it anywhere or click on it
Very good, but i used bone in chicken thighs and had to double the cooking time on, came out almost raw first time? Not sure what i missed
I cooked exactly as recipe read. It did take a long time to reduce the liquid at tge end and it never did really thicken so it could use a thickening agent(?). The chicken was perfect and tender but overall flavor was lacking besides a fairly strong lemon flavor. I made a cheesy broccoli side dish and combined the chicken and this made it more delicious. Otherwise i wouldnt make it again.
The flavor of the lemon chicken is mainly lemon. If you prefer it more thick you can add corn starch.