Multicooker Lemony Chicken with Fingerling Potatoes and Olives
The pressure-cook feature of this appliance delivers deeply complex flavors in record time. Here's a one-pot dinner to prove our point.
A cookbook recipe exclusively for ATK Essential members from Mediterranean Instant PotGather Your Ingredients
Key Equipment
Before You Begin
Use potatoes that are approximately 1 inch in diameter. Use a small, thin-skinned lemon (the pith of a larger lemon will make the sauce bitter) and slice it as thin as possible. This dish can also be cooked in a stovetop pressure cooker. If cooking on the stovetop, place the cooker over medium-high heat when instructed to use the “highest sauté function.”
Instructions
1.
Pat chicken dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in multicooker for 3 to 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on skin side, about 5 minutes; transfer to plate.
2.
Add garlic to fat left in pot and cook, using highest sauté function, until golden and fragrant, about 2 minutes. Stir in broth and lemon, scraping up any browned bits. Return chicken, skin side up, to pot and add any accumulated juices. Arrange potatoes on top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes.
3.
Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving dish and discard skin, if desired. Stir olives and parsley into potatoes and season with salt and pepper to taste. Drizzle with extra oil and serve chicken with potatoes.
Test Kitchen Techniques
Recommended Reading
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.