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Ingredients
3 Pounds chicken parts
1 Pound zucchini, sliced
1 Teaspoon black pepper
2 Teaspoons Oregano
2 Bay leaves
2 Pints stewed tomatoes
1 Large onion, coarsely chopped
1/2 Teaspoon salt
1 Teaspoon crushed red pepper
4 Tablespoons parsley, diced
1 Pounds bell peppers, coarsely chopped
2 Cloves garlic, minced
2 Cups white wine
Instructions
Brown chicken in its own juices on all sides in pressure cooker. Remove from pot and drain fat reserving 2 tablespoons. Strain tomatoes reserving both the liquid and the solids. Heat the reserved fat in the cooker and saut� garlic, onion and peppers with the oregano until crisp-tender. Remove vegetables to a bowl. Return chicken to the pot and add red pepper, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley. Close lid and cook at pressure for 5 minutes. Quick cool pressure cooker under water, return reserved vegetables, zucchini, tomatoes, and remaining parsley to pot. Cover and simmer for 30 minutes. Serve over pasta with salad and crisp bread.