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Olive and Artichoke Chicken

Equipment

  • Pressure Cooker or Crockpot

Ingredients

  • 2 Lb Boneless, Skinless Chicken breasts or thighs
  • 5.75 oz Jar of Green Olives
  • 12 oz Jar of Artichoke Hearts
  • 1 Med Onion, diced
  • 1 T Minced Garlic
  • 1 Med Lemon, Juiced or 2 T bottle lemon juice
  • 2 T Olive Oil

Sauce: 1/3 C Lemon Juice, 1/2 C Chicken Broth, 1 t Dried Thyme, 1 t Salt, 1/2 t Black Pepper, 1/2 t Dried Rosemary, 1 Bay Leaf

Instructions

  • Over medium heat with 1 tablespoon of olive oil, brown chicken.
  • Remove chicken, add the remaining 1 tablespoon of olive oil and add the diced onion. After 3 minutes, add the garlic. Cook for another 2-3 minutes.
  • Mix together the sauce and add to the pot.
  • Stir and add the chicken back. Place lid on top, lock into place, make sure valve is closed. Cook on high for 10 minutes.
  • Cut olives in halves or thirds.
  • When the 10 minutes are up, manually release pressure. When the pressure is released, remove lid. Add the olives and drained artichokes to the pot. Replace lid and cook for another 3 minutes on high. When the 3 minutes are up, manually release the pressure. When the pressure is released, remove lid.
  • Serve warm.