Ligurian Lemon Chicken
- 1 chicken cut into parts or package of bone-in chicken pieces,
- 4 lemons three juiced and one for garnish
- 2 garlic cloves
- 3 sprigs fresh rosemary two for chopping, one for garnish
- 2 sprigs fresh sage
- 1/2 cup dry white wine
- 1/2 bunch parsley leaves and stems
- 4 tbsp Extra virgin olive oil
- 4 oz black gourmet salt-cured olives taggiesche , french, or kalamata
- Prepare the marinade by finely chopping the garlic, rosemary, sage, and parsley and mixing together. Add the lemon juice, olive oil, salt, and pepper and mix well.
- Place the chicken in a deep dish and cover it well with the marinade. Cover with plastic wrap, and leave to marinate in the refrigerator for 2-4 hours.
- In the preheated pressure cooker, with the lid off, add a swirl of olive oil and brown the chicken pieces on all sides for about 5 minutes and set aside.
- De-glaze pan with the white wine until it has almost all evaporated (about 3 minutes).
- Add the chicken pieces back in – this time being careful with the order. Put all dark-meat (wings, legs, thighs) in first, and then delicately drape the chicken breasts on top so that they do not touch the bottom of the pressure cooker.
- Close and lock the lid and put the pressure cooker on high heat. When the cooker reaches pressure; set a timer for 8-10 minutes cooking time at High pressure or at Low for 18-20 minutes.
- When the cooking time is up, release the pressure and open the cooker. Take the chicken pieces out of the cooker and place on a serving dish, lightly cover with foil.
- Reduce liquid in the pressure cooker, with the lid off, on medium-high heat to 1/4 of its amount, or until it becomes thick and syrupy.
- Lower the heat to medium-low and put all of the chicken pieces back into the pressure cooker to warm up. Mix and spoon the thick glaze onto the chicken pieces and simmer it in the glaze for a few minutes before serving.
- Sprinkle with fresh rosemary, olives and lemon slices.