Artichoke Chicken

From Charley's repertoire

• ½ cup flour
• ½ tsp ground pepper
• ½ tsp salt
• 1 ½ lbs chicken thighs chopped in large pieces
• 2 tbsp olive oil
• 1 (14 oz) can artichoke hearts, drained and halved
• juice of 1 lemon
• 1 cup chicken broth
• ¼ cup vermouth or sherry (white wine can sub)
• 1 tsp spicy brown mustard
• 1 tbsp minced garlic
• zest of 1 lemon
• 1 tsp dried basil
• 1 bay leaf

In a plastic bag, mix the flour, pepper, and salt, and add the chicken, shaking gently until each piece is lightly coated.

Heat the oil in the pressure cooker over medium heat. Add the chicken pieces, cook until golden brown on both sides, and set aside.

Add the artichokes, lemon juice, broth, vermouth, mustard, garlic, the lemon zest, basil, and Bayleaf to the cooker, starting to mix.

Return the chicken pieces to the pressure cooker. Lock the lid in place. Bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for eight minutes.

Remove from heat and use the natural release method to depressurize.

Carefully open the lid after the pressure drops. Transfer the chicken and artichokes to a serving plate.

Remove the Bayleaf and bring the sauce to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until the liquid reduces by about half.

Return the chicken and artichokes to the sauce and mix thoroughly.