Coq Au Vin

Chicken Piccata with Lemon and Capers Pressure Cooker

Chicken Piccata With Lemon And Capers Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 4 tablespoons olive oil
• ½ cup fresh lemon juice
• sea salt and freshly ground black pepper
• 8 boneless, skinless chicken thighs
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallot
• ¾ cup chicken broth
• 3 tablespoons nonpareil capers, rinsed
• grated zest of 1 lemon.

Method

1. In a shallow bowl, mix together 2 tablespoons of the oil, the lemon juice, and salt and pepper to taste
2. Add the chicken, turning it in the mixture to coat all sides, and marinate for 2 to 4 hours, covered, in the refrigerator
3. Lift the chicken out of the marinade and blot it dry with paper towels
4. Reserve the marinade
5. Sprinkle the chicken lightly with the salt and pepper
6. In a 5- to 7-quart pressure cooker, heat the remaining 2 tablespoons of oil with the butter over medium-high heat until the butter sizzles
7. Lightly brown the chicken in batches on both sides, about 3 minutes per side
8. Transfer the browned chicken to a plate
9. Add the shallots to the pot and cook, stirring a few times until softened, about 2 minutes
10. Pour the reserved marinade into the pot, along with the broth, and scrape up any browned bits from bottom
11. Return the chicken and any accumulated juice to the pot
12. Sprinkle in the capers
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 8 minutes
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Stir in the lemon zest
21. Taste for salt and pepper
22. Transfer the chicken to individual dinner plates, topped with a few spoonfuls of the sauce

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