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Lemon Chicken with Garlic & Olices Recipe

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This recipe for Lemon Chicken with Garlic & Olices, by , is from Berta's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 T. extra virgin olive oil
2 lbs. bone-in, skin-on chicken thighs (4-6 thighs), patted dry
¾ tsp. kosher salt
¼ tsp. black pepper
½ c. chicken broth
⅓ c. mixed pitted olives
4 thin lemon slices (from 1 lemon)
4 garlic cloves, thinly sliced
1 T. drained capers
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme leaves, chopped, plus more for garnish
½ tsp. fennel seeds, lightly crushed
2 anchovy fillets, chopped

1. Add oil to programmable pressure cooker (like Insta-Pot), and set to “Sauté”, high sauté, if possible. Sprinkle chicken with salt and pepper, and place skin-side-down in a single layer in bottom of pot. If thighs don’t fit in a single layer, work in batches, adding more oil for each batch. Cook, in disturbed, until well-browned on 1 side, about 8 minutes.
2. Flip chicken, and pour in broth. Scatter olives, lemon slices, garlic, capers, rosemary, thyme, fennel seeds, and if using anchovies over chicken.
3. Cover pressure cooker with lid, and lock in place. Set to high pressure for 15 minutes. Release pressure naturally. Steam is fully released when pressure valve drops.
4. Uncover pressure cooker, and remove lemon slices. Transfer chicken to serving platter. Loosely tent with foil. Set pressure cooker to sauté, and bring sauce to a simmer. Cook until slightly thickened 5-10 minutes. Spoon sauce over chicken, and garnish with thyme.




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