Makes 4 servings
1 tablespoon vegetable oil
8 bone-in organic chicken thighs
Kosher salt and freshly ground black pepper
2 cups onion, chopped into ½-inch dice
4 garlic cloves, chopped
1 teaspoon toasted fennel seeds
1 teaspoon toasted coriander seeds
2 bay leaves
Zest of 1 lemon
1 cup white wine
1 cup chicken stock
1 cup whole Sicilian olives
1/4 cup rinsed capers
8 baby artichokes, or 4 large artichokes, trimmed and cut in half…stored in acidulated water,
1/3 cup assorted herb leaves for garnish
Trim off any fat or excess skin from the chicken thighs. Rinse, pat dry and season with salt and pepper.
Heat 1 tablespoon vegetable oil in a large pressure cooker over medium heat. Add half the chicken, skin side down, and sear 6 minutes, or until golden brown. Flip and cook 1 minute on the second side. Remove from the pan to a plate. Repeat with the remaining thighs.
Pour off all but 2 tablespoons fat from the pan, add the onions, season with salt and pepper and cook 8 minutes or until tender. Stir often to prevent sticking and burning. Add the garlic and cook 1 minute. Add the fennel seeds, coriander seeds, bay leaves, lemon zest and wine and reduce to a glaze.
Return the chicken thighs, skin side up. Add the stock, olives and capers. Put the lid on the pressure cooker and lock in place. Set the pan over high heat and bring up to high pressure. Adjust heat to maintain high pressure and cook for 10 minutes.
Follow the manufactures instructions for quick release.
Remove the chicken to a platter and cook the juices on medium heat to reduce by half. Add the artichokes. Put the lid on the pressure cooker and lock in place. Set the pan over high heat and bring up to high pressure. Adjust heat to maintain high pressure and cook for 3 minutes.
Follow the manufactures instructions for quick release.
Transfer the artichokes to the platter with the chicken. Taste and adjust seasonings of the juices. Reduce if still too thin. Pour the juices over the thighs with the capers and olives and garnish with herb leaves.
