Pressure Cooker Chicken Provencale – ok, so after seeing all the hype about the Instant Pot that has swept the USA by storm and after a long time, (like almost 6 months), of pondering, should I or shouldn’t I, I did!
I took the plunge and invested in an electric multi-cooker. Now, as the Instant Pot is not here in Australia yet and there is not technical support for the device, I decided to opt for one of our local brands and purchased the Sunbeam PE6100 Aviva 6L Multi-Cooker. This seemed to be a good product with some pretty decent reviews, good brand name and most of all, it suited my needs.
It is a pretty nifty little device and I’m looking forward to getting to know it better. My reason for the purchase is that, there are times at night where you get home and you don’t feel like spending the next 30 minutes or longer standing over a stove. Now I don’t have to! There are also plenty of wonderful dishes to be prepared with a slow cooker, but alas, every time I look at a recipe, it states that I need a bigger one like a 6qt and I only have a 3.5qt. Always the way! However, the main reason for my purchase is the pressure cooker option. With the ability to cook meats quicker, this seemed appealing. Will it live up to it’s name or will it be another cool gadget that gets left on the shelf? Well, that remains to be seen.
I’ve never having had any experience with pressure cookers throughout my culinary life, other than fond memories of watching my mum at the stove top cooking something with that little jiggler thing making some interesting noises and of course, the epic one where our spaghetti dinner appeared on the roof after the pressure cooker blew it’s lid. Anyhow, these days, I don’t wish to re-enact that evening, so I’ve opted for an electric device that offers a few levels of safety to ensure that those things are either minimized or non-existent.
Anyhow, this isn’t a review on the machine, it is about the recipe so let’s get to it!
Chicken Provencale, sounds fancy doesn’t it? Sounds expensive and hard? Well, that was my first thought as well. However it’ really isn’t! It is essentially Garlic, Tomatoes, White Wine and Kalamata Olives that makes a rich, bold, aromatic and flavorsome sauce that is spooned over chicken. Normally a dish like this is a little time consuming and if you are doing it the traditional way in an oven, it might very well be a meal that you prefer to save for a weekend.
However, in my eyes, this was something that ticked all the boxes to use in the electric pressure cooker and that’s how this story starts!
Now if you are thinking that a Chicken Provencale recipe should have anchovies in it, it probably should. However, I have a person in my household who is highly allergic to fish, so I’ve opted to try and capture the flavour that the anchovy would normally provide by replacing it with drained baby capers. It worked a treat!
Chicken Provencale | Pressure Cooker
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1 red capsicum deseeded, sliced
- 1 yellow capsicum deseeded, sliced
- 3/4 cup white wine
- 800 grams can chopped tomatoes
- 1 cup kalamata olives pitted
- 6 skinless chicken thigh fillets trimmed
- 8 sprigs fresh thyme
- 1/2 tablespoon baby capers drained
- pinch Salt
- pinch Pepper
Start by preparing your ingredients. Roughly dice or slice the onions and capsicums and crush the garlic. Turn on the electric pressure cooker and press Menu and select Saute, then press Start. Add the oil and preheat for 2 minutes.
Add the onions, capsicums and garlic to the pot. Cook for 4-5 minutes or until tender.
Add the wine and allow the liquid to reduce by roughly half, this will also assist in deglazing the bottom of the pot as well. Press Stop.
Add the tomatoes, chicken, thyme, capers and salt and pepper. Secure the lid as per the manufacturers instructions. Press Menu and select Pressure / High. Press Time and then use the up and down arrows to set the timer for 30 minutes. Ensure that the steam vent is set to Seal, then press Start.
Once cooking is completed, you can allow the machine to release the pressure naturally or you can turn the steam vent to Release and reduce the pressure manually and quickly. If choosing this option, ensure that your hands and skin are away from the vent as steam can burn. Once the machine is not making any noise. Press the off button and remove the lid carefully. Again, follow the manufacturers instructions closely for this step.
Serve with blanched snow peas and season with salt and pepper to taste if required.