As I’ve shared before, I rarely cook anymore. It’s one of the perks of having an empty nest! The hubs and I both work full time jobs, his hours are ridiculous, and there’s not much point in cooking a meal when there’s nobody here to enjoy it! But every once in awhile, I’ll see a recipe that makes me want to dust the cobwebs off my brain, just to see if I still know how to cook! What can I say? I love a challenge! I saw this recipe for Lemon Chicken with Garlic and Olives, created by Melissa Clark, in the latest issue of People Magazine. How did it turn out? Well, let’s say it was so delicious and easy that I ordered her cookbook! Read on for the recipe and details.
I thought the recipe sounded delicious! And I’m always looking for new ways to use my Instant Pot. It’s so easy to get into a rut. And a whole cookbook full of comfort food recipes? Yes Please! I rushed to the Amazon website and ordered her cookbook almost immediately after trying the recipe. Here’s the link if you’re interested: Comfort in an Instant (I’m not an Amazon affiliate, just sharing my purchase with you). Here’s the recipe:
Instant Pot Lemon Chicken with Garlic & Olives
Ingredients
- 1 tbsp. extra virgin olive oil
- 2 lbs. bone-in, skin-on chicken thighs
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup chicken broth
- 1/3 cup mixed pitted olives
- 4 thin lemon slices
- 4 cloves garlic thinly sliced
- 1 tbsp. capers drained
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/2 tsp. fennel seeds lightly crushed
- 2 anchovy fillets chopped (optional)
Instructions
- Add oil to the Instant Pot and set to ‘Saute’, until it reads ‘Hot’. Meanwhile, sprinkle chicken thighs with salt and pepper, and place skin side down in a single layer in the bottom of the pot. You may have to work in batches. Cook, undisturbed for 8 to 10 minutes on one side. Don’t peek! Let them brown!
- Flip chicken thighs, and pour in broth. Scatter olives, lemon slices, garlic, capers, rosemary, thyme, fennel seeds, and, if using, anchovies over chicken.
- Cover and lock the pressure cooker, making sure it’s set to sealing. Set to High Pressure (or choose the meat feature) for 20 minutes. Allow a natural pressure release when cooking time is complete, about 10 minutes.
- Uncover the Instant Pot, and remove the lemon slices. Transfer chicken to serving plates; loosely tent with foil.
- Set the Instant Pot to Saute, and bring the sauce to a simmer, cooking until slightly thickened, 5 to 10 minutes.
- Spoon the sauce over the chicken, and garnish with fresh thyme. Enjoy with couscous, or noodles. True comfort food!
A couple of side notes: I didn’t use the anchovies. Because…well…anchovies. Nope. And my grocery store was out of fresh rosemary and thyme, so I used dry. It turned out fine. I chose the beautiful mixed olives from our local grocery store’s olive bar, but I’m sure jarred ones will be just fine too! Don’t stress too much over this recipe. It’s so easy. Thank You Instant Pot, and Thank You Melissa Clark!
Check out a couple more of my favorite Instant Pot Recipes:
Have you jumped on board the Instant Pot bandwagon yet? If so, share some of your favorite recipe ideas. I’m always open to new recipes and I’m thrilled when I actually remember how to cook! Thanks for popping in! Leave a comment and say hi!
