My grandmother came from the region around Seville, Spain, where olives and red wine are produced. It’s no surprise that those ingredients get starring roles in her chicken dish.
—Suzette Zara, Scottsdale, AZ
Prep: 30 min. • Cook: 25 min. + releasing • Makes: 8 servings
1/4 cup all-purpose flour
1/2 tsp. garlic salt
1/4 tsp. pepper
8 bone-in chicken thighs (3 lbs.), skin removed if desired
1 Tbsp. olive oil
4 garlic cloves, thinly sliced
1 Tbsp. grated lemon peel
1 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
1 can (14 oz.) 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 Tbsp. honey
GREMOLATA
1/4 cup minced fresh basil
1 tsp. grated lemon peel
1 garlic clove, minced
1. In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off any excess.
2. 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.
3. Sprinkle garlic, lemon peel, 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; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer’s instructions. Remove bay leaf.
4. Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
1 CHICKEN THIGH WITH 2 TBSP. ARTICHOKE MIXTURE AND 1 1/2 TSP. GREMOLATA: 434 cal., 21g fat (4g sat. fat), 81mg chol., 971mg sod., 34g carb. (17g sugars, 1g fiber), 26g pro.