Chicken Marbella

Recipe Ingredients

4		Boneless skinless chicken breasts - - (abt 1 lb)
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Dry white wine
1 cup	62g / 2.2oz	Onion - chopped (small)
1/2 cup	118ml	Pitted prunes
1/4 cup	40g / 1.4oz	Dark brown sugar - (packed)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Green olives - (abt 8)
4		Garlic cloves - minced or crushed
2 teaspoons	10ml	Dried oregano
1/4 teaspoon	1.3ml	Salt - or to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper - or to taste
1/4 cup	59ml	Capers - drained

Recipe Instructions

Using a pressure frypan, lightly brown the chick in 1 tablespoon olive oil (about 2 to 3 minutes). Remove the chicken and set aside. Keep warm.

Put another 1 tablespoon olive oil in the pan and saute onions about a minute, or until they begin to soften. Immediately pour in the wine and scrape up the brown bits left on the bottom of the pan.

Add prunes, brown sugar, vinegar, olives, garlic, capers, and spices. Bring the mixture to the boil over medium-high heat.

Nestle the chicken pieces in the sauce and place the cover on the pressure cooker. Bring pressure to the 1st red ring (8 pounds pressure) and immediately adjust the temperature downward to maintain pressure at the 1st red ring. Cook at the first red ring for 3 minutes. Do not overcook, or the chicken will become stringy.

Let the pressure subside naturally (about 2 minutes) and remove the lid. You can reduce the sauce by boiling if you prefer a thicker consistency, but be careful not to burn it.

Serve with rice.

This recipe yields 3 to 4 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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