This is a complete reworking of a recipe that started out with rabbit meat and cooked in the oven for hours. Years ago, I started cooking this recipe using chicken meat but only recently did I realize how perfect it is for the pressure cooker. It’s much faster, simpler and every bit as tasty.
In a pressure cooker, brown
- 6-8 skinless chicken thighs
Work in batches if necessary. Sprinkle with salt and pepper and remove from pan.
Over medium high heat add
- 1 stalk of celery, sliced
- 1-2 carrots, diced
- 1 medium onion, diced
Season with salt and pepper, stirring until softened. Add
- 4 cloves garlic, chopped
- 8 to 16 ounces of chopped, mixed mushrooms (see notes, below)
- 4 sprigs of fresh thyme or ¾ tsp dried thyme
Stir occasionally and cook for about 10 minutes, until all liquid is gone. Add
- 1 cup white wine
and raise heat and reduce by half, then add
- 2-3 cups chicken stock
Close pressure cooker and cook at high heat for 24 minutes. Allow to cool for 10 minutes and then use a quick release technique.
The meat and bones will separate so working carefully, remove chicken pieces from pot. Add
- ⅔ cup pitted black olives, coarsely chopped
I like oil-cured Moroccan olives although they can be too salty for some people. Cook until flavors have blended and sauce has thickened a bit (10-15 minutes). While it cooks, remove bones and gristle from the chicken pieces and return the meat to the pot. Let chicken heat up completely, or remove from heat and reheat completed dish when ready to serve.
Note: I like to use about 4 ounces of any exotic mushroom (such as Maitake or Oyster) except not Shiitake plus about 8 small Cremini mushrooms. I break or cut the caps of the exotics into recognizable pieces. chop up the stems finely and slice the Creminis finely. You could use button mushroom for a less expensive alternative. Sometimes I use rehydrated porcini mushrooms, saving the liquid to replace some of the chicken stock.