• Serves 6
  • 1 fryer chicken cut into 8 parts (remove skin before marinating)
  • 1 Tbsp. olive oil
  • 1/2 cup dry white wine
  • 4 oz. Kalamata olives
  • 1 sprig fresh rosemary
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh sage, chopped
  • 4 sprigs fresh parsley, chopped
  • juice of 3 lemons
  • 4 Tbsp. olive oil
  • salt and pepper

Preparation Instructions

1.Whisk together all ingredients for the marinade in a bowl.

2.Place the chicken in a deep dish and pour the marinade over the chicken, coating it completely.

3.Cover dish and leave to marinate for 2-4 hours.

4.Heat pressure cooker over medium-high heat. Add olive oil and brown chicken on all sides for about 5 minutes,reserving the remaining marinade (do not crowd the pan,work in batches if needed).

5.Remove chicken and deglaze pan with white wine, cook 3 minutes to remove alcohol.

6.Place chicken in the pressure cooker,with dark meat on bottom and breasts on to. Pour reserved marinade over the chicken.

7.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

8.Turn down the heat, cook for 12 minutes.

9.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

10.Once all the pressure is released,open the lid.

11.Remove chicken on to a plate and reduce sauce to 1/4 volume.

12.Once the sauce is reduced, add chicken back to pan to warm on low heat.

13.Serve with fresh rosemary and olives on serving plate.