1. 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.

Pressure Cooker Instructions

1. 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.

Slow Cooker Instructions

1. Heat olive oil in large skillet. 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. 

2. Transfer everything from skillet to slow cooker. Add olives, capers and tomatoes. Cook on low setting for 8 hours or on high setting for 4 hours. Transfer to serving dish and sprinkle with fresh lemon zest.

Stove Top Instructions

1. Heat olive oil in large skillet. 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. 

2. Add olives, capers and tomatoes. Bring to a boil, then reduce heat to medium-low, and cook, covered for 30-35 minutes. Transfer to serving dish and sprinkle with fresh lemon zest.