A savory recipe by Giada De Laurentiis is this Pressure Cooker Chicken Thighs with Prunes and Green Olives that you can enjoy with Mediterranean flavors in under 35 minutes. Made with chicken thighs, garlic, green olives, prunes, and capers, this flavor-packed chicken recipe is perfect for dinner and takes about 34 minutes to prepare, serving up to 4 people.

Recipe Ingredients

• 2 tbsp olive oil
• 8 bone-in, skin-on chicken thighs, trimmed (about 3 lbs total)
• 4 medium garlic cloves, slivered
• ½ cup packed pitted green olives
• ½ cup packed pitted prunes (or substitute dried apples)
• 2 tbsp capers, rinsed and drained
• 2 tbsp fresh oregano leaves, minced (or thyme if using dried apples)
• 2 tbsp packed dark brown sugar
• 2 tbsp white wine vinegar
• ½ cup dry white wine, such as Chardonnay
• ½ tsp freshly ground black pepper

Step By Step Instructions

1. Prepare the Oil: Heat 2 tbsp of olive oil in a 6-quart stovetop pressure cooker over medium heat until it shimmers. Add half the chicken thighs, skin-side down, and cook for 6 minutes.
2. Brown the Chicken: After 6 minutes, flip the chicken thighs and cook for another 6 minutes until well-browned. Transfer the cooked chicken to a large bowl and repeat with the remaining thighs.
3. Sauté the Garlic: Add the slivered garlic to the pot and cook, stirring constantly, for about 1 minute until it becomes fragrant but not burnt.
4. Add Olives and Prunes: Add the pitted green olives, prunes, and capers, stirring constantly until the mixture starts bubbling and everything is well combined and aromatic.
5. Mix in Seasonings and Wine: Stir in the oregano, dark brown sugar, and white wine vinegar, mixing thoroughly. Pour in the white wine, scraping the bottom of the pot to release any browned bits.
6. Season and Return Chicken: Sprinkle in the black pepper, then return all the browned chicken thighs and any collected juices to the pot, making sure the chicken is mostly submerged in the sauce.
7. Cook Under Pressure: Lock the lid on securely, increase the heat to high, and bring the pressure cooker to full pressure (15 psi). Lower the heat to maintain pressure and cook for 12 minutes.
8. Release Pressure and Serve: Remove the pressure cooker from the heat, allowing it to cool naturally until pressure returns to normal, about 12 minutes. If not, use the quick-release method per your cooker’s manual. Unlock the pot, plate the chicken with prunes and garlic, and spoon the sauce over for serving.

Recipe Tips

• Add a Smoky Flavor: For an extra layer of depth, add a few drops of liquid smoke to the sauce before sealing the pressure cooker. This gives the dish a subtle smokiness.
• Boost with Lemon Zest: Grate a bit of lemon zest over the finished dish to brighten the flavors. This adds a refreshing note that complements the sweetness of prunes.
• Use Freshly Ground Pepper: Freshly ground black pepper releases more aromatic oils, enhancing the flavor of the sauce. Grind directly over the chicken before serving for maximum aroma.
• Thicken the Sauce: If you prefer a thicker sauce, remove the chicken and simmer the sauce uncovered for a few minutes. This helps concentrate the flavors for a richer texture.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Chicken Piccata
• Giada Chicken Francese
• Giada De Laurentiis Amalfi Lemon Chicken Recipe