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Ingredients
1 Tablespoon unsalted butter
1 1/2 Teaspoons vegetable oil
3 Pounds chicken, cut into serving size pieces
3 Carrots, cut into 1� pieces
2 Celery ribs, cut into 1� pieces
1 Onion, cut into wedges
2 Tablespoons all purpose flour
1 Cup chicken broth
1 Teaspoon, dried marjoram
1 Tablespoon, fresh chives or parsley, minced
Instructions
Melt butter and oil in a pressure cooker over medium high heat. Season chicken with salt and pepper to taste and cook for 5 to 7 minutes, turning occasionally until browned on both sides. Discard all but 1 tablespoon of drippings. Add next 3 ingredients and cook 1 minute. Stir in flour and cook 1 minute until bubbly. Stir in stock and marjoram. Secure cover and bring to high pressure. Immediately reduce heat and cook 10 minutes at stabilized pressure. Release pressure. Serve with pan juices and sprinkled with chives.