One Pot Chicken with Baby Potatoes and Olives
Pressure cookers are once again in vogue, but the concept has been updated. We have been experimenting with an InstantPot and used one for this recipe. We liked the idea of a separate inner pot which is excellent for browning and makes cleaning so much easier. Remember you do need liquid but not as much as one would need for long slow oven cooking.
- Serves: 4
- Recipe Category: Inas choice, Poultry chicken
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Products in this recipe:
Rosemary & Olive Seasoning, Lemon & Herb Coat & Cook Sauce, Liquid Chicken Stock, Potato Spice
You Will Need:
Ina’s Tip
To ensure crispy chicken skin after cooking, remove chicken pieces to a plate on the side. Dish up potatoes and sauce. Add a little more oil to the unwashed pot and brown the skin sides of the chicken before adding them to the serving dish. Now sprinkle over the gremolata. Regular Oven Cooking Adjust oven rack to one setting below the middle. Preheat the oven to 160C. Brown the chicken in the casserole. Add 2 cups of water and 2 sachets of Chicken Stock. Cook for ± 1½ hours.
Method:
Pat chicken dry with paper towel and sprinkle with Rosemary & Olive Seasoning.
Using highest sauté function, heat oil in InstantPot for 3 - 5 minutes.
Place chicken skin side down in pot and cook until well browned, turn and brown underside.
Transfer to plate.
Add garlic to fat left in pot and cook briefly, using highest sauté function, until golden and fragrant. Stir in Lemon & Herb Sauce, undiluted Chicken Stock and water, scraping up any browned bits.
Return chicken, skin side up, to pot and add any accumulated juices. Arrange potatoes on top.
Season lightly with Potato Spice.
Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes.
Turn off InstantPot and 'quick - release' the pressure. Once it is safe to do so (check the InstantPot manual for instructions), carefully remove lid, allowing steam to escape away from you.
Transfer chicken and potatoes to a serving dish. See Ina’s Tip.
Stir olives into sauce, taste for seasoning.
Pour sauce over chicken pieces.
Mix all the gremolata ingredients together and sprinkle over dish.
One Pot Chicken with Baby Potatoes and Olives
Pressure cookers are once again in vogue, but the concept has been updated. We have been experimenting with an InstantPot and used one for this recipe. We liked the idea of a separate inner pot which is excellent for browning and makes cleaning so much easier. Remember you do need liquid but not as much as one would need for long slow oven cooking.
- Serves: 4
- Recipe Category: Inas choice, poultry chicken
-
Products in this recipe:
Rosemary & Olive Seasoning, Lemon & Herb Coat & Cook Sauce, Liquid Chicken Stock, Potato Spice
You Will Need:
Method:
Pat chicken dry with paper towel and sprinkle with Rosemary & Olive Seasoning.
Using highest sauté function, heat oil in InstantPot for 3 - 5 minutes.
Place chicken skin side down in pot and cook until well browned, turn and brown underside.
Transfer to plate.
Add garlic to fat left in pot and cook briefly, using highest sauté function, until golden and fragrant. Stir in Lemon & Herb Sauce, undiluted Chicken Stock and water, scraping up any browned bits.
Return chicken, skin side up, to pot and add any accumulated juices. Arrange potatoes on top.
Season lightly with Potato Spice.
Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes.
Turn off InstantPot and 'quick - release' the pressure. Once it is safe to do so (check the InstantPot manual for instructions), carefully remove lid, allowing steam to escape away from you.
Transfer chicken and potatoes to a serving dish. See Ina’s Tip.
Stir olives into sauce, taste for seasoning.
Pour sauce over chicken pieces.
Mix all the gremolata ingredients together and sprinkle over dish.