Ligurian Lemon Chicken


  • 1 chicken, cut into 8 parts or package of bone-in chicken pieces
  • ½ cup (125 ml) dry white wine
  • 1 cup (250ml) stock
  • 4 oz (115 g) black Olives salt-cured, Taggiesche, French or Kalamata
  • 4 lemons , 3 juiced & 1 for garnish
  • 2 garlic cloves
  • 3 sprigs of fresh rosemary, 2 for chopping, 1 for garnish
  • 2 sprigs of fresh sage
  • ½ bunch of parsley leaves & stems
  • 4 tbsp (60 mL) extra-virgin olive oil
  • salt & 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 2-4 Hours.
  • 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.
  • Deglaze the inner pot with the wine until it has almost all evaporated (for about 3 Minutes).
  • 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 Manual and adjust the time to 12 Minutes pressure cooking. When time is up, open the Instant Pot using quick pressure release.
  • Take the chicken pieces out of the pot and place covered on a serving dish.
  • 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.
  • Serve with a sprinkle of fresh rosemary, olives and fresh lemon slices.
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