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Serves/Makes:4 or more
- 1 3 lb (1.4 kg). chicken, cut up
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 ml) salt
- 1/8 tsp (1 ml) pepper
- 2 tbsp (30 ml) vegetable or olive oil
- 1/4 cup (60 ml) diced salt pork
- 1-1/2 cups (350 ml) sliced onions
- 2 cloves garlic, minced
- 2 tbsp (30 ml) minced parsley
- 1/2 tsp (2 ml) chopped fresh oregano OR 1 tsp (5 ml) dry oregano
- 1/2 cup (125 ml) chopped carrots
- 1/2 cup (125 ml) chopped celery
- 1 16 oz (448 grm). can Italian tomatoes, chopped
- salt and pepper
- 1/2 cup (125 ml) white wine
- 1 6 oz (168 grm). can tomato paste
- Coat chicken in mixture of flour, salt, and pepper; set aside.
- Put oil in a 4 quarts (3775 ml) or 6 quarts (5675 ml) 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.
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