PRESSURE-COOKER CHICKEN WITH OLIVES & ARTICHOKES

Pressure-Cooker Chicken with Olives & Artichokes image

My grandmother came from the region around Seville, Spain, where olives and red wine are produced. Those ingredients get starring roles in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 19

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

Steps:

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 medium 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. 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.

Nutrition Facts : Calories 293 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 591mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges