| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Pasta, Press. ckr |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (3 l/2 pounds), skinned and cut into 8 pcs. |
| 2 |
tb |
Olive oil |
| 1 |
cn |
(28 oz) crushed tomatoes, in puree |
| 1 |
lg |
Onion, chopped |
| 1/2 |
|
Sweet green pepper, chopped |
| 1/3 |
c |
Dry white wine |
| 2 |
ts |
Chopped garlic |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA
1. Pat chicken dry. Heat oil in pressure cooker. Add chicken; cook until
golden, about 6 minutes. Add tomatoes, onion, green pepper, wine, garlic,
bay leaf, basil, oregano, salt. Seal pot with cover. Bring to 15 pounds
pressure over medium-high to high heat; cook 9 minutes. 2. Lower pressure
by placing pot under cold running water. Remove chicken mixture to serving
platter. Remove and discard bay leaf. Serve with garlic bread if desired.
*Note: Check pressure cooker's instruction manual for proper cooking
directions.
Nutritional information Per Serving: 446 calories, 56 g protein, 19 g
fat, 9 g carbohydrate, 645 mg sodium, l68 mg cholesterol. (Amount of
calories from fat = 38%) Exchanges: 6 1/2 meat, l 1/2 vegetable, 1 fat.
FROM: January 9, 1996 issue of Family Circle magazine. Formatted by Trish
McKenna to MM on 4/15/97 for the April Pasta Robin Swap.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 17, 1998
A Message from our Provider:
“Time: A longing in man for reuniting with God.”