CHICKEN PROVENCAL

Tarragon, artichoke hearts, a bit of tomato, and a finish of cream make this dish a winner. The fact that it’s cooked in less than ten minutes gives it a gold star in my book! You can certainly make it with bone-in chicken parts, but I prefer to use boneless chicken breasts for easier serving.

SERVES: 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 6 boneless, skinless chicken breast halves
• 2 teaspoons salt, plus more if needed
• 1 teaspoon freshly ground black pepper, plus more if needed
• 2 medium shallots, finely chopped
• 2 teaspoons dried thyme
• 1 bay leaf
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 1 14-ounce can chopped tomatoes, drained
• 1 10-ounce package frozen artichoke hearts, defrosted
• 1 cup heavy cream
• 1/4 cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat.
2. Sprinkle the chicken breasts with salt and pepper. Sauté the chicken, a few pieces at a time, until they turn white on all sides. Transfer the cooked chicken to a plate.
3. Add the shallots, thyme, and bay leaf to the pot and sauté for 2 minutes to soften the shallots.
4. Add the wine and tomatoes to the pot, and then top with the artichokes and chicken.
5. Lock the lid in place and cook at high pressure for 5 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Using a slotted spoon, transfer the chicken and artichokes to a serving platter.
8. Remove the bay leaf and bring the sauce to a boil.
9. Stir in the cream and parsley, and then remove from the heat.
10. Taste the sauce for seasoning and add more salt and pepper if necessary.
11. Spoon some of the sauce over the chicken and artichokes, and serve the rest on the side.

NOTE:

• If you’re using bone-in chicken parts, remove the skin and cook the chicken for 10 minutes at high pressure instead of 5 minutes.