Ingredients
1/4 cup all-purpose flour1/2 teaspoon garlic salt1/4 teaspoon pepper8 bone-in chicken thighs (3 pounds), skin removed if desired1 tablespoon olive oil4 garlic cloves, thinly sliced1 tablespoon grated lemon zest1 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1 can (14 ounces) water-packed quartered artichoke hearts, drained1/2 cup pimiento-stuffed olives1 bay leaf1-1/2 cups orange juice3/4 cup chicken broth2 tablespoons honeyGREMOLATA:1/4 cup minced fresh basil1 teaspoon grated lemon zest1 garlic clove, minced
Preparation
In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Working in batches, brown the chicken on all sides.
Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove bay leaf.
Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
