Chicken stew

2 tablespoons of extra virgin olive oil

1 small chicken cut into pieces (about 1 Kg)

salt and pepper, freshly ground

1 leak

1 white onion

2 carrots

2 stalks of celery

1 small fennel

1 clove of garlic

400gr new potatoes

zest and juice of 1 lemon

2 ecodoses of chicken stock

50gr olives

1 tablespoon of capers in salt

1 sprig parsley, finely chopped

1 sachet saffron

1, Heat the oil in the open cooker, brown the pieces

of chicken for 3-4 minutes, add salt and pepper and turn them over

frequently. Prepare the vegetables: wash them and cut them into

small pieces. Peel the garlic. Grate the lemon zest

and squeeze the juice. Add all the vegetables to the cooker,

with the lemon zest and juice, pour in the 2 ecodoses

of chicken stock, close the lid and cook for 11

minutes after the hiss in position 2.

2, In the meantime prepare the olives. Stone them and chop them with a knife,

then place them in a small bowl with the

rinsed and chopped capers and the parsley leaves.

3, At the end of cooking, turn off the heat, let the valve vent

and remove the lid. Add the saffron and the

chopped capers and olives. Arrange the chicken in the

serving dishes, then add a little broth and

vegetables to each one. Serve.