An easy pressure cooker dinner dish, inspired by Spanish cuisine.
2-3 tbsp vegetable oil
8 chicken thighs, or 4 breasts
4 onions, halved
2 tsp French mustard
3-1/2 oz. dry sherry mixed with 5 oz. water or chicken stock
1 tbsp sherry vinegar (or red wine vinegar)
16 large green olives, plain or flavoured with herbs*
Large handful of parsley, coarsely chopped
Salt and freshly ground black pepper
* If you like, you can put in a large handful of tiny button mushrooms when you add the olives; they will heat through to a sort of semi-cooked state during the resting time.
Step 1: Pour some oil into the pressure cooker, using just enough to coat the base of the pan generously. Put in 4 thighs or 2 breasts and turn the heat to medium-high.
Step 2: Brown the pieces lightly, then remove to a plate and brown the remainder.
Step 3: Put the pieces back in the pressure cooker and add the onions and mustard, stirring the pieces to distribute the mustard evenly. Season with salt and pepper, pour in the sherry mixture and vinegar, and clamp on the lid. Bring up to full pressure, turn the heat down to medium and cook for 10 minutes.
Step 4: Turn off the heat and vent the steam immediately. As soon as you can take the lid off, put the olives in the pan and put the lid back on. Leave for 5 minutes, then stir in the parsley and serve with rice or mashed potatoes.
Reprinted with permission from Richard Ehrlich's 80 Recipes For Your Pressure Cooker (2011 Kyle Books).