Ligurian Lemon Chicken
By :HipPressureCooking
Print Recipe
Votes: 16
Rating: 4.25
Rate this recipe!
Course Main Course
Cuisine European
Difficulty Medium
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Herbs, White Wine
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
Course Main Course
Cuisine European
Difficulty Medium
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Herbs, White Wine
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
Votes: 16
Rating: 4.25
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Deglaze the Instant Pot with the wine until it has almost all evaporated (about 3 minutes).
  5. 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.
  6. Pour in the left over marinade and stock on top of everything.
  7. 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.
  8. Take the chicken pieces out of the pot and place covered on a serving dish.
  9. 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.
  10. Serve with a sprinkle of fresh rosemary, olives and fresh lemon slices.
13 replies
  1. Sightseeing
    Sightseeing says:

    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.

  2. Jkhinda
    Jkhinda says:

    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).

  3. mmathews
    mmathews says:

    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!

  4. USmom
    USmom says:

    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.

  5. InstaY
    InstaY says:

    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.

  6. jskousen
    jskousen says:

    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

  7. Karamorales22
    Karamorales22 says:

    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.

  8. Instant Pot
    Instant Pot says:

    The flavor of the lemon chicken is mainly lemon. If you prefer it more thick you can add corn starch.

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