LEMON-GARLIC CHICKEN

This is similar to one of Frank Sinatra’s favorites dishes, which he used to order from a restaurant in Palm Springs when he had a hankering for it. Ready in less than fifteen minutes, this simple, intensely flavored chicken is terrific served with mashed potatoes, rice, or pasta.

SERVES: 6

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 2 pounds bone-in chicken parts, skin removed
• 4 garlic cloves, sliced
• Pinch of red pepper flakes
• 1 teaspoon dried oregano
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• ½ cup fresh lemon juice (2 lemons)
• ½ cup chicken stock or store-bought chicken broth
• 1 tablespoon finely chopped fresh oregano
• ¼ cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat. Sprinkle the salt evenly over the chicken. Add the chicken to the pot, a few pieces at a time, and brown, removing the browned pieces to a plate.
2. Add the garlic, red pepper flakes, and oregano to the pot and cook for 1 minute, or until the garlic is fragrant.
3. Add the wine, lemon juice, and stock to the pot and arrange the chicken in the pressure cooker.
4. Lock the lid in place and cook at high pressure for 15 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Carefully remove the chicken to a serving platter.
7. Bring the sauce to a boil and add the oregano and parsley.
8. Pour the sauce over the chicken and serve.

NOTE:

• If you choose to use boneless chicken parts, reduce the cooking time to 8 minutes.