First and foremost, I must express my fondness for my pressure cooker. It has been a life changer in the chicken cooking department. It makes this meal in a jiffy and the chicken tastes like it has been slow cooked for hours as it melts in your mouth! This dish has been a huge hit for dinner parties and with my husband’s belly!

Ingredients
2 Tbsp olive oil
1/2 Tbsp each: salt, lemon pepper seasoning, ground cumin
4 chicken breasts (if they are big I like to slice them in half)
1 medium leek, white part only, chopped
2 large garlic cloves minced
3 lemon slices, 1/4-inch thick
1 cup pitted prunes, cut in half
1 cup pitted green olives, cut in half
2 Tbsp minced fresh thyme (or 2 tsp dried thyme)
1 cup orange juice
1/2 cup red wine vinegar
1/2 cup low sodium chicken broth
2 Tbsp honey

Directions:
1. Get the chicken ready! Grab a medium sized pan and heat 1 Tbsp of olive oil over medium heat.
2. Mix together the salt, lemon pepper, seasoning, and cumin. Sprinkle over both sides of the chicken. Place the chicken in the pan and cook both sides for 5 minutes each over medium/high heat until lightly browned.
3. While the chicken is cooking, heat the other 1 Tbsp of olive oil in the pressure cooker. Add the leek and garlic, cook and stir about 2 minutes.
4. Now add the chicken, lemon slices, prunes, olives and thyme to the pressure cooker and give a little stir.

5. In a bowl, combine the orange juice, wine, chicken broth, and honey. Pour this mixture over the chicken.
6. Close the lid, bring to high pressure, then lower the heat and cook for 25 minutes.
7. Remove from heat and release using cold-water release method. Remove lid, open, and enjoy! Learn more about the cold-water release and how to use a pressure cooker here or here.

This recipe is adapted from a small cookbook that came with my Fagor Futuro pressure cooker from William and Sonoma. You can also find the original recipe from the Fagor website here.