Pressure Cooker Chicken Vesuvio

Chicken Vesuvio

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
Serves 4

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.

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Comments

  1. says

    Ah, another kitchen gadget! I have a pressure cooker, but I’m too wimpy to try it. I keep envisioning a cartoon quality explosion happening! I really have to get over this phobia, especially when I see great recipes like this one. Marjie has me totally hooked on lemon flavors now, and the addition of garlic, red potatoes, and wine totally work for me! YUM!

  2. says

    With the use of pressure cooker, I am sure the chicken meat is super soft, melt in the mouth, falling off the bones type. Yummy! :)

  3. says

    Pam, I use my pressure cooker a lot – it’s a huge help on weekdays, when I don’t have much time to cook.
    I believe this chicken will become a regular at my house.

  4. says

    i’ve never used my pressure cooker for anything except canning. little did i know that it had other uses (and delicious ones, at that). :)

  5. says

    The pressure cooker is such a great idea, so happy that you like yours. For the scaredy cats among you, the new pressure cookers are safe, quiet, and don’t blow up. No need to be afraid.

    There is a difference, though, between a pressure cooker and a pressure canner. Usually the sign that your is a canner is the size. Most pressure cookers for everyday cooking are 10 quart or less. The new ones are sleek stainless steel without a jiggler on top.
    You can check them out on my website http://www.pressurecookingonline.com. Using one will likely change your life, give you better food and in less time. Do you hear me singing its praises?

  6. says

    I dont have a pressure cooker so I made Giada’s version with your added lemon and lemon zest. It was delicious! I will definitely be making this again. So easy but so good :)