Step by Step Instructions

Step 1

Chop 2 rosemary. Marinate the chicken drumsticks with rosemary, garlic, sea salt, black pepper and olive oil for at least 1 hour.

Step 2

Slice the mushrooms and julienne the onion. Cut the cherry tomatoes and black olives into halves. Set aside.

Step 3

In the Lagostina Pressure Cooker (5L), add some olive oil on a medium heat. Add the chicken drumsticks and sear until golden brown. Transfer to a plate and set aside.

Step 4

Add onion and mushrooms. Sauté until fragrant. Add white wine, chicken broth, 1/2 cherry tomatoes, black olives, bay leaves, and the remaining rosemary. Bring it to boil.

Step 5

Add chicken drumsticks and stir well. Close the lid. Turn the operating valve to the high pressure position. Cook on medium heat until the pressure indicator rises and the valve starts to hiss. Reduce to low heat and cook for 15 minutes.

Step 6

Release the steam. Remove the cover. Increase to medium heat and cook for 5 minutes until the sauce is thicken. Add the remaining cherry tomatoes. Season with salt and black pepper. Transfer to a plate.

Step 7

Sprinkle with chopped parsley.

Step 8

Ready to serve