1 (3 pound) chicken, cut up
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil or olive oil
1/4 cup diced salt pork
1 1/2 cups sliced onions
2 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon dry oregano or 1 teaspoon chopped fresh oregano
1/2 cup chopped carrots
1/2 cup chopped celery
1 (16 ounce) can Italian tomatoes, chopped
Salt and pepper
1/2 cup white wine
1 (6 ounce) can tomato paste
Coat chicken in mixture of flour, salt, and pepper; set aside.
Put oil in a 4- or 6-quart Presto pressure cooker. Sauté pork until crisp. Add onions and sauté 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.
Makes 4 to 6 servings.
Source: National Presto Industries