Ligurian Lemon Chicken
chicken, cut into 8 parts or
package of bone-in chicken pieces
cup (125 ml)
dry white wine
oz (115 g) black olives salt-cured,
Taggiesche, French or Kalamata
lemons , 3 juiced & 1 for garnish
sprigs of fresh rosemary,
2 for chopping, 1 for garnish
sprigs of fresh sage
of parsley leaves & stems
tbsp (60 ml)
extra-virgin olive oil
and pepper to taste
Prepare the marinade by finely chopping together the garlic, rosemary, sage, and parsley. 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 refrigerator for
function to heat the Instant Pot. When
appears on the display, add a swirl of olive oil and brown the chicken pieces on all sides (about
). When finished set aside.
Deglaze the inner pot with the wine until it has almost all evaporated (for about
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
and adjust the time to
pressure cooking. When time is up, open the Instant Pot using
Take the chicken pieces out of the pot and place covered on a serving dish.
Reduce the liquid in the pot by using the
function. Reduce until liquid is about ¼ 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.