Chicken with Creamy Artichoke Sauce

Chicken and artichokes are a natural pairing, especially when combined in a lemony cream sauce. This recipe makes plenty of sauce, so it’s great served on top of something to catch the goodness, like orzo or rice.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Low Carb

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 4 servings, artichoke hearts, chicken broth, chicken thighs, contributed, cook 40 min, cornstarch, dry vermouth, easy, garlic, heavy cream, italian, italian parsley, Ivy Manning, lemon juice, low carb, main course, olive oil, pancetta, prep 35 min, pressure cook, salt and pepper, yellow onion

Prep Time

35 min

Cook Time

40 min

Servings

4 servings

Ingredients

4-6 chicken thighs
2 tablespoons olive oil
Salt and pepper
1/4 cup pancetta
1 yellow onion
2 cloves garlic
1/4 cup dry vermouth
3/4 cup chicken broth
12 ounces artichoke hearts
2 teaspoons cornstarch
1/4 cup heavy cream
2 tablespoons lemon juice
2 tablespoons Italian parsley

Instructions

Brush the chicken with 1 tablespoon of the oil and season generously with salt and pepper. Select Sauté and adjust to More/High heat. When the pot is hot, brown the thighs meaty-side down in batches until browned, 4 minutes. (Alternatively, broil the oiled and seasoned chicken thighs on a foil-lined baking sheet until browned, 6 minutes.) Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot. When the oil is hot, add the pancetta and onion. Cook, stirring frequently, until the onion is tender, 5 minutes. Add the vermouth and cook for 1 minute to burn off some of the alcohol. Press Cancel.
Add the chicken, any accumulated juices from the plate, and the broth to the pot. Put the artichokes on top of the chicken, but do not stir them in. Lock on the lid, select the Pressure Cook function, and adjust to HIGH pressure for 10 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Use a slotted spoon to transfer the chicken and artichoke hearts to a serving platter and loosely tent with foil.
In a small bowl, mix the cornstarch with 1 tablespoon cold water until smooth. Add the mixture to the pot, select Sauté, and adjust to Normal/Medium heat. Cook, stirring occasionally, until the sauce is thick and bubbling, 2 minutes. Add the cream and lemon juice to the pot and stir to combine. Press Cancel. Season with salt and pepper. Pour the sauce over the chicken and artichokes. Sprinkle with the parsley and serve.

Notes

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