Italian
10 Minute Kitchen
Ingredients
1.5kg chicken thighs, bone in, skin on
4 punnets Perino grape tomatoes
Freshly ground black pepper
8 bay leaves
1/4 bunch thyme
1/2 bunch flat leaf parsley
3 cloves garlic, peeled
1 red onion
2 red chillies
400mL red wine
60g plain flour (1/2 cup)
Extra virgin olive oil
6 anchovy fillets
2 tbsp capers
125g large green olives, pitted
Method
Heat oil in a frying pan.
Season chicken with salt and pepper.
Dust chicken in flour, and fry on medium heat for approx 4 mins each side until brown.
In the pressure cooker, heat oil and add garlic, chilli, anchovy, capers, olives and onion. Cook for 1 min and add red wine. Simmer gently and reduce the liquid by half.
Half the tomatoes and add with the chopped herbs. Place the chicken on top and submerge gently into the liquid.
Place lid on the pressure cooker and cook for 20 mins until tender.
Mix through the capers and olives and extra parsley and serve.
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