2 tbl olive oil or ghee
6 boneless skinless chicken thighs
1 med fennel bulb, sliced thin
1 onion, diced
1/2 cup pitted kalamata olives
2 tsp minced garlic
2 lemon slices, quartered
2 sprigs rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 cup white wine
Heat oil on saute setting. Saute fennel and onion wirh a pinch of salt, until softened, 3 to 5 minutes. Add all remaining ingredients. Nestle in the chicken and sprinkle with salt and pepper. Seal the lid and cook on high pressure 18 minutes. Natural release. Discard lemon slices and rosemary sprig. Serve over egg noodles.
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