Recipe: Sauteed Chicken with Aromatic Vegetables (pressure cooker)

SAUTEED CHICKEN WITH AROMATIC VEGETABLES

2 tbsp. olive oil
4 boneless, skinless chicken breast halves 1 tsp. salt
freshly ground pepper, to taste
1 large carrot, cut crosswise in 1/4-inch slices
1 large leek, white part only, chopped
2 tsp. minced garlic
2 roasted red peppers, peeled, seeded and chopped
4 lemon slices, 1/4-inch thick
1/3 cup pitted green olives
1/3 cup pitted Kalamata olives
1 sprig fresh rosemary
1 tbsp. chopped fresh thyme
1 bay leaf
1/4 cup white wine
3 cups low-sodium chicken broth
12 cherry tomatoes, stemmed and halved

In a pressure cooker over high heat, warm olive oil until nearly smoking.

Season chicken breasts with salt and pepper. Add chicken to pressure cooker and brown, 2-3 minutes per side. Transfer chicken to plate, reserve.

Reduce heat to medium-high. Add carrot, leek and garlic and saute, stirring occasionally, about 3 minutes.

Add red peppers, lemon slices, olives, rosemary, thyme, bay leaf, wine and broth. Immerse chicken breasts in the mixture and lock lid in place.

Raise heat to high and bring to high pressure. When pressure- regulator valve pops up, set timer for 5 minutes and finish cooking.

Set cooker in the sink and run cold tap water over outer edge of lid to release pressure, about 15 seconds (pressure-regulator valve will fall back into place once pressure is diminished).

Remove lid, set pressure cooker over low heat, and stir in tomatoes. Cook 1-2 minutes; taste and adjust seasonings.

Transfer chicken breasts to individual plates and spoon vegetables and broth over top.

Servings: 4
Source: Williams-Sonoma; Autumn 1998