CHICKEN CACCIATORE
3 | pound chicken, cut into | 2 | cloves garlic, minced |
| serving pieces | 2 | tablespoons minced parsley |
1 | cup diced tomatoes | 1 | teaspoon 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 (6 ounces) 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 pressure regulator rocking slowly. 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 |
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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 black |
| skinned |
| 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 pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix 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
11⁄2 | pounds chicken pieces | 2 | cloves garlic, minced |
1 | can (15 ounces) whole | 1⁄2 | tablespoon |
| tomatoes, undrained, cut up |
| seasoning blend |
3⁄4 | cup chopped onion |
| • • • • • • • |
1⁄3 | cup chopped green pepper |
| Hot cooked rice (see page 31) |
1⁄3 | cup chopped celery |
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Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Serve chicken and sauce over rice.
Nutrition Information Per Serving | 3 servings |
394 Calories, 14 g Fat, 90 mg Cholesterol |
|
Chicken and Dressing
21⁄2 | cups cooked chicken, cut | 1⁄4 | cup chopped celery |
| into bite size pieces | 1⁄4 | cup chopped onion |
1 | can (10 1⁄2 ounces) cream of | 2 | chicken bouillon cubes |
| chicken soup | 2 | cups hot water |
11⁄2 | cups seasoned bread crumbs | 11⁄2 | cups water |
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved in water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 11⁄2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving | 6 servings |
317 Calories, 13 g Fat, 109 mg Cholesterol |
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