| CHICKEN CACCIATORE | ||
3 | pound chicken, cut into | 2 | cloves garlic, minced |
| serving pieces | 2 | tablespoons minced parsley |
1 | cup diced tomatoes | 1 | tablespoon oregano |
1⁄3 | cup white wine | 1 | teaspoon salt |
11⁄2 | cups sliced onions | 1⁄4 | teaspoon black pepper |
1⁄2 | cup chopped carrots |
| • • • • • • • |
1⁄2 | cup chopped celery | 1 | can tomato paste |
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving |
| 6 servings | |
291 Calories, 14 g Fat, 90 mg Cholesterol |
|
| |
| HERBED CHICKEN |
| |
1 | tablespoon vegetable oil | 1 | teaspoon oregano |
1 | cup chopped onion | 1 | teaspoon basil |
1 | tablespoon chopped garlic |
| • • • • • • • |
3 | pounds chicken thighs, | 1 | can (4 ounces) sliced |
| skinned |
| black olives |
1 | cup chicken broth | 2 | tablespoons cold water |
1 | tablespoon chopped parsley | 2 | tablespoons flour |
1⁄2 | cup chopped celery leaves |
| Salt and pepper to taste |
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix cold water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over chicken.
Nutrition Information Per Serving | 6 servings |
250 Calories, 8 g Fat, 115 mg Cholesterol |
|
Bayou Bounty Chicken |
|
3 pound chicken, cut into serving pieces
1 can (28 ounces) whole tomatoes, undrained, cut up
11⁄2 cups chopped onion
1⁄2 cup chopped green pepper
1⁄2 cup chopped celery
2cloves garlic, minced
1tablespoon
seasoning blend
• • • • • • •
Hot cooked rice (see page 31)
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Serve chicken and sauce over rice.
Nutrition Information Per Serving6 servings 394 Calories, 14 g Fat, 90 mg Cholesterol
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