Instruction for Pressure-Cooker Chicken with Olives & Artichokes
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; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Remove bay leaf.
Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
Ingredients of Pressure-Cooker Chicken with Olives & Artichokes
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
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced