Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chicken parts
1 lb Zucchini sliced
1 t Black pepper
2 ts Oregano
2 Bay leaves
2 pt Stewed tomatoes
1 lg Onion, coarsely chopped
1/2 ts Salt
1 t Crushed red pepper OR
1 sm Cayenne pepper, liquified
4 tb Diced fresh parsley
1 lb Bell pepper, coarse chopped
2 Cloves garlic, minced
2 c White wine
Brown chicken parts in its own fat in the pressure
cooker. Turn often to brown on all sides. Remove to
platter; drain fat, reserving 2 Tbsp; discard
remainder. Strain tomatoes, reserving both liquid and
solids. Heat reserved chicken fat 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.
