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Ingredients:
- 3 Pounds Chicken parts
- 1 Pound Zucchini sliced
- 1 Teaspoon Black pepper
- 2 Teaspoons Oregano
- 2 Bay leaves
- 2 cans (15 ounces each) stewed tomatoes
- 1 Large Onion, coarsely chopped
- 1/2 Teaspoon Salt
- 1 Teaspoon Crushed red pepper
- 1/4 cup minced fresh parsley
- 1 Pound Bell pepper, coarsely chopped
- 2 Cloves garlic, minced
- 2 Cups White wine
Preparation:
Brown chicken pieces in the pressure cooker, adding a little oil if necessary. Turn frequently
to brown on all sides. Remove chicken to platter; drain fat, reserving 2
tablespoons of drippings; discard remainder. Strain tomatoes, reserving both
liquid and solids in separate containers. Heat reserved chicken drippings in the pressure cooker.
Saute garlic, onion and peppers until vegetables are crisp-tender.
Remove vegetables to a bowl. Return the chicken to the pot, add red
pepper or cayenne, salt, bay leaves, black pepper, tomato liquid,
wine and half the parsley. Seal the pot and cook at 15 pounds
pressure for 5 minutes. Cool cooker at once; return reserved
vegetables, zucchini, tomatoes and remaining parsley. Cover and
simmer 30 minutes. Serve over pasta. Serve with salad and crisp
bread.
Serves: 4
Serves: 4
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