I love Chicken Vesuvio. The combination of the chicken, potatoes and lemon just can’t be beat. I usually make Giada’s version, but I’ve been on a pressure cooker kick and wanted to try using it. The total time for Giada’s version is about an hour (counting browning, bringing to a boil, baking, reducing), the pressure cooker version takes about 30-40 minutes. So, it’s not a huge savings, and really I think I liked Giada’s version better, so I will probably stick with it. But when pressed for time, this (slightly modified) one from The Best Pressure Cooker Cookbook Ever by Pat Dailey, will do quite nicely.
Garlic Lemon Chicken
1/4 cup olive oil
1 3 1/2 pound chicken cut into pieces (I used 8 thighs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 small red potatoes, halved
3 large garlic cloves minced
1/2 cup dry white wine
1/4 cup chicken stock
juice and zest from 1 lemon
1 teaspoon dried oregano
pinch of crushed red pepper flakes
3 tablespoons fresh parsley, minced
Heat the oil in the pressure cooker. Season the chicken with salt and pepper and add to the cooker. Cook over medium heat, until the chicken is browned, turning once. About 5-7 minutes. Add the potatoes, about 2 cloves worth of the garlic, the wine, stock, lemon juice, oregano, and hot pepper flakes.
Cover and bring to low pressure. Reduce the heat to stabilize the pressure and cook for 16 minutes. Release pressure.
Remove the chicken to a platter and keep warm. Leave the potatoes in the cooker, cut side down. Boil over high heat until the juices are reduced by half, about 5 to 7 minutes. Season with salt and pepper to taste.
Combine the rest of the garlic, the lemon zest and the parsley. Serve the potatoes and the chicken topped with the fresh parsley mixture.