Chicken with Sherry, Mustard and Olives

Chicken with Sherry, Mustard and Olives

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving