Ligurian Lemon Chicken
cut into 8 parts or package of bone in chicken pieces
dry white wine
vegetable or chicken
salt-cured, Taggiesche, French or Kalamata work
3 juiced and one for garnish
fresh, 1 for garnish, 2 for chopping
extra-virgin olive oil
Prepare the marinade by finely chopping together the garlic, rosemary, sage and parsely. Place them in a container and add the lemon juice, olive oil, salt, and pepper. Mix well and set aside.
Place the chicken in a deep dish and cover well with the marinade. Cover with plastic wrap, and leave to marinate in the fridge for 2 to 4 hours.
Press Sauté function to heat the Instant Pot. When “hot” appears on the display, add a swirl of olive oil and brown the chicken pieces on all sides (about 5 minutes). When finished set aside.
Deglaze the Instant Pot with the wine until it has almost all evaporated (about 3 minutes).
Add the chicken back in. Put all dark meat (wings, legs, thighs) in first at the bottom of the pot, then delicately drape the chicken breasts on top so that they do not touch the bottom of the pot.
Pour in the left over marinade and stock on top of everything.
Close and lock the lid of the Instant Pot. Press Manual and adjust the time to 12 minutes pressure cooking. When time is up, open the Instant Pot using quick pressure release.
Take the chicken pieces out of the pot and place covered on a serving dish.
Reduce the liquid in the pot by using the Sauté function. Reduce until liquid is about 1/4 of its original amount and is thick enough to pour over the chicken.
Serve with a sprinkle of fresh rosemary, olives and fresh lemon slices.