Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Chicken - (abt 3 lbs) - cut up 3 tablespoons 45ml All-purpose flour 1 teaspoon 5ml Salt 1/8 teaspoon 0.6ml Freshly-ground black pepper 2 tablespoons 30ml Vegetable or olive oil 1/4 cup 15g / 1/2oz Diced salt pork 1 1/2 cups 93g / 3 1/3oz Sliced onions 2 Garlic cloves - minced 2 tablespoons 30ml Minced parsley 1/2 teaspoon 2 1/2ml Chopped fresh oregano = (or 1 tspn dry oregano) 1/2 cup 55g / 1.9oz Chopped carrots 1/2 cup 55g / 1.9oz Chopped celery 1 Italian tomatoes - (1 lb) - chopped Salt - to taste Freshly-ground black pepper - to taste 1/2 cup 118ml White wine ~~ 1 Tomato paste - (6 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4- or 6-quart pressure cooker. Saute pork until crisp. Add onions and saute until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken. This recipe yields 4 to 6 servings.


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