Ingredients

Serves 4

1 whole chicken, cut into 6–8 pieces, trimmed of excess fat
2 tablespoons olive oil
2 red or yellow capsicums, white insides and seeds removed, flesh cut into strips
3 potatoes, cut into quarters
2 cloves garlic, finely chopped
¼ cup verjuice
Salt and freshly ground black pepper
1 punnet cherry tomatoes, halved
¼ cup baby basil leaves or a few basil leaves, roughly torn
Crusty bread, to serve

Method

Pat the chicken pieces dry with paper towel. Heat the oil over medium–high heat and, working in batches, brown the chicken pieces on all sides.

Return all the chicken pieces to the cooker and add the capsicum, potato and garlic. Drizzle over the verjuice and season well with salt and pepper. Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes.

Release the pressure using the natural-release method and unlock and remove the lid. Scatter over the halved tomatoes and cook, uncovered, for another 3–5 minutes, until the tomatoes are heated through and are starting to soften. Toss over the basil leaves, season with salt and a grinding of black pepper and serve with plenty of crusty bread.

Tips:
For a really intense flavour, grill or roast the capsicums first and place them in a brown paper bag to cool, before removing the charred skins.