Chicken with Sherry, Mustard and Olives

Chicken with Sherry, Mustard and Olives

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    Ingredients

    2-3 Tbs vegetable oil 3 1/2 fl oz dry sherry mixed with 5 fl oz water or chicken stock
    8 chicken thighs, or 4 breasts 1 Tbs sherry vinegar (or red wine vinegar)
    4 onions, halved 16 large green olives, plain, or flavored with herbs
    2 tsp French mustard Large handful of parsley, coarsely chopped
    Salt and freshly ground black pepper

    directions

    Total:
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    • 1

      Pour some oil into the pressure cooker, using just enough to coat the base of the pan generously. Put in 4 thighs or 2 breasts and turn the heat to mediumhigh. Brown the pieces lightly, then remove to a plate and brown the remainder.

    • 2

      Put the pieces back in the pressure cooker and add the onions and mustard, stirring the pieces to distribute the mustard evenly. Season with salt and pepper, pour in the sherry mixture and vinegar, and clamp on the lid. Bring up to full pressure, turn the heat down to medium, and cook for 10 minutes. Turn off the heat and vent the steam immediately.

    • 3

      As soon as you can take the lid off, put the olives in the pan and put the lid back on. Leave for 5 minutes, then stir in the parsley and serve with rice or mashed potatoes.

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