Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano
Recipe: https://recipestripper.com/recipes/733e39f1-d3de-42da-a4c1-533422068710
Original source: https://www.177milkstreet.com/recipes/cherry-tomatoes-green-olives-chicken-en-cocotte-fast-slow
Recipe image: https://images.177milkstreet.com/production/e1edf67c3525732ef0b3482b3fef4959d10b351b-1920x1080.jpg?rect=420,0,1080,1080&w=800&h=800&q=80&auto=format

Cooking chicken in orange juice creates a bright pan sauce, with tomatoes and olives for punchy Mediterranean flavor.
Yield: 4 servings
Cook time: PT1H15M
Total time: PT1H15M

Ingredients
- 3½ pound whole chicken, patted dry, wings tucked
- Kosher salt and ground black pepper
- 2 tablespoons extra-virgin olive oil
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Instructions
1. Season the chicken on all sides with salt and pepper. Place the chicken breast side up on a steam rack with handles; set aside. On a 6-quart Instant Pot, select More/High Sauté.

Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds.

Stir in the tomatoes, olives, orange juice and dried oregano, then bring to a simmer. Press Cancel, then lower the rack with the chicken into the pot.