This is an ideal lemon-garlic chicken recipe for an weekday family dinner if you have a pressure cooker. It's cheap to make and very tasty! Olives or capers are optional but we like to add them in Italy!
1 person made this
2 cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 whole chicken, cut in pieces
2 sprigs rosemary, chopped
200ml white wine
2 lemons, juiced
salt and pepper, to taste
3 tablespoons pitted black olives, sliced or capers
lemon wedges to serve
Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a pressure cooker over medium heat; add the garlic and cook until pale and golden. When it starts sizzling, arrange the chicken pieces on top of garlic in one layer. Brown on all sides, for about 10 minutes. Season with salt and add fresh rosemary.
Pour the wine into pressure cooker and let the alcohol evaporate. Mix the juice from 2 lemons with 200ml water and add to the cooker. Move the chicken breasts on top of the thighs or wings so it does not touch the bottom of the pan. Discard garlic. Lock the lid off the pressure cooker and turn up the heat. When the cooker starts whistling, lower heat and continue to cook for 10 minutes.
Turn off the heat, release the pressure completely and open the cooker. Prick the thickest parts of the chicken with a fork to make sure the juices run clear and it's fully cooked. If not fully cooked, keep cooking in the same pan on medium heat, uncovered, without the pressure.
Transfer to a serving plate, add olives or capers; serve with lemon wedges.