Chicken en Cocotte with Cherry Tomatoes, Green Olives and Or

• porce: 4 servings

Ingredience

3½ pound whole chicken, patted dry, wings tucked

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

1 medium yellow onion, halved and thinly sliced

1 teaspoon smoked paprika

1 pint grape or cherry tomatoes

½ cup pimento-stuffed green olives, halved

2 teaspoons grated orange zest, plus 1 cup orange juice

1 teaspoon dried oregano

2 teaspoons cornstarch

¼ cup finely chopped fresh oregano

Pokyny

Season the chicken on all sides with salt and pepper. Place the chicken breast side up on a steam rack with handles; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, olives, orange juice and dried oregano, then bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 16 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. The center of the thickest part of the breast should register about 160°F and the thickest part of the thighs about 175°F. If they do not, lock the lid back in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 or 4 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Recheck the internal temperature; if the chicken is still not done, repeat the process to pressure cook for another 3 to 4 minutes. Using a kitchen towel or two pairs of tongs, carefully grab the handles of the rack and lift out the chicken and set on a carving board. Let rest while you make the sauce.

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté and bring to a simmer. Cook, stirring occasionally, until the tomatoes burst, about 5 minutes. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the tomato-olive mixture. Cook, stirring constantly, until the sauce is slightly thickened, about 1 minute. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing, then stir in the orange zest and the fresh oregano. Taste and season with salt and pepper. Remove the legs from the chicken by cutting through the hip joints. Remove and discard the skin from the legs, then separate the thighs from the drumsticks. Remove the breast meat from the bone, remove and discard the skin, then cut each crosswise into thin slices. Arrange the chicken on a platter. Transfer the sauce to a bowl and serve with the chicken.