CHICKEN CACCIATORE
3 pound chicken, cut into serving
pieces
1 cup diced tomatoes
1
⁄
3
cup white wine
1
1
⁄
2
cups sliced onions
1
⁄
2
cup chopped carrots
1
⁄
2
cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
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
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
1
⁄
2
cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black olives
2 tablespoons cold water
2 tablespoons flour
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 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
HERBED CHICKEN
CHICKEN AND DRESSING
2
1
⁄
2
cups cooked chicken, cut into bite
size pieces
1 can (10
1
⁄
2
ounces) cream of
chicken soup
1
1
⁄
2
cups seasoned bread crumbs
1
⁄
4
cup chopped celery
1
⁄
4
cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1
1
⁄
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 hot water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 1
1
⁄
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
18
