This Mediterranean Chicken dish can be made quickly in a pressure cooker, but just as easily in a slow cooker or on the stove top. Light but full of flavor, it’s an easy dish that comes together quickly.
Some days, time just flies and I don’t know where the time has gone. This happened just the other day when I looked up at the clock and realized I had just 30 minutes to get dinner ready before heading out the door to one of my son’s cross country race. I had planned on making this Mediterranean Chicken recipe, but it was written up as a slow cooker recipe.
As I scanned through the recipe while waiting at the bus stop for my little guy, I knew my new pressure cooker was going to have to save me. That’s one of the biggest advantages to a pressure cooker – a recent discovery – it can shave half the cooking time off almost any recipe. My kids think I’m a bit obsessed with my pressure cooker. I’ve been trying some of my favorite crockpot recipes using the pressure cooker like Bolognese Sauce, Cuban Black Bean Soup, and Turkey Black Bean Chili, and amazed by how quickly these dishes comes together.
I made a few modifications to the recipe, adding some red wine for extra depth of flavor, using boneless skinless chicken thighs to reduce cooking time, and adding fresh garlic and dried thyme to the dish. This chicken dish reminds me of Pasta Puttanesca, and came together quickly. Not only was I able to feed two of my kids dinner before I rushed out the door to the cross country meet, but this chicken dish reheats really well so I was able to feed my son dinner as soon as he walked in the door from his cross country meet.
Mediterranean Chicken with Olives Capers and Tomatoes
- 1 1/2 pounds boneless skinless chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup red wine
- 1/4 cup kalamata olives pitted
- 2 tablespoons capers rinsed and drained
- 1 1/2 cups chopped tomatoes
- fresh lemon zest
- Season both sides of thighs with salt and pepper. Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.
Adapted from Cooking Light