Lemon Chicken - Pressure cooker.

So simple, yet this is one of the most delectable sauces you can find for chicken. Be sure to allow a few hours to marinate the chicken.

3 1/2 lb (1.6 kg) chicken, cut in serving pieces
1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil

1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chicken stock

In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.

Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter. Pour off the fat and add to the pressure cooker the reserved marinade and the chicken stock.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Serve the chicken with the sauce spooned over it.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.

Serves 4