Recipes
Ligurian Lemon Chicken
6 Servings
INSTRUCTIONS
- 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.
Share:
About the chef
Laura Pazzaglia
Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.
View All Laura's Recipes
