Pressure-Cooker Chicken with Olives & Artichokes

• servings: 8 servings

Ingredients

1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

8 bone-in chicken thighs (3 pounds), skin removed if desired

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon grated lemon zest

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, crushed

1 can (14 ounces) water-packed quartered artichoke hearts, drained

1/2 cup pimiento-stuffed olives

1 bay leaf

1-1/2 cups orange juice

3/4 cup chicken broth

2 tablespoons honey

GREMOLATA:

1/4 cup minced fresh basil

1 teaspoon grated lemon zest

1 garlic clove, minced

Directions

In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess.

Select saute setting on a 6-qt. electric pressure cooker and adjust for normal heat; add oil. In batches, brown the chicken on all sides.

Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove bay leaf.

Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.