This finger licking chicken dish is rich in herbs and spices.
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 6-8
Ingredients:
8 bone-in, skin-on chicken thighs
1/2 cup dry white wine
1/2 cup of water
1 cup mixed Greek olives
1 fresh lemon, sliced for garnish
1 tablespoon fresh oregano leaves for garnish
For The Marinade:
2 garlic cloves, chopped
1/2 bunch parsley, finely chopped
1/2 teaspoon crushed fennel seeds
1 tablespoon rosemary, roughly chopped
4 tablespoons extra virgin olive oil
3 lemons, juiced
1 teaspoon sea salt
1/4 teaspoon pepper
Directions:
1. In a large bowl, combine garlic, parsley, fennel seeds, rosemary, olive oil, lemon juice, salt and pepper. Mix together very well.
2. Remove the skin from the chicken thighs then place in the marinade bowl. Mix to cover with marinade then cover with plastic wrap. Place in the refrigerator for 1-2 hours. After 1-2 hours, remove the chicken and reserve the marinade.
3. Heat about 2 tablespoons of olive oil in the pressure cooker using the "brown" or "sauté" button. Working in batches, add the chicken and brown on all sides for about 5 minutes. Set browned chicken aside.
4. Return the chicken to the pot then add the reserved marinade and 1/2 cup of water.
5. Close the lid and lock. Cook for 10 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Transfer the chicken pieces to a serving platter and cover tightly with foil.
7. Heat the cooking liquid, uncovered until thick and syrupy.
8. Turn off the heat and return the chicken pieces to the pressure cooker. Stir and let simmer in the residual heat for a few minutes.
9. Serve, sprinkled with olives, fresh oregano and lemon wedges.