Presto 01/PCC4H Instruction And Recipe Book page 18

3 pound chicken, cut into serving
pieces
1 cup diced tomatoes
⁄ cup white wine
1
3
1 ⁄ cups sliced onions
1
2
⁄ cup chopped carrots
1
2
⁄ cup chopped celery
1
2
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly .
Cool cooker at once . Place chicken on warm platter. Stir tomato paste into sauce in cooker.
Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving
291 Calories, 14 g Fat, 90 mg Cholesterol
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
⁄ cup chopped celery leaves
1
2
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove.
Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close
cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly . Cool cooker at once . Remove chicken to a warm dish. Add olives
to liquid and heat. Mix cold water with flour. Stir into hot broth. Heat until sauce thickens,
stirring constantly. Pour sauce over chicken.
Nutrition Information Per Serving
250 Calories, 8 g Fat, 115 mg Cholesterol
2 ⁄ cups cooked chicken, cut into bite
1
2
size pieces
1 can (10 ⁄ ounces) cream of
1
2
chicken soup
1 ⁄ cups seasoned bread crumbs
1
2
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken
with chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved
in hot water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 1
cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly . Let
pressure drop of its own accord .
Nutrition Information Per Serving
317 Calories, 13 g Fat, 109 mg Cholesterol
CHICKEN CACCIATORE
HERBED CHICKEN
CHICKEN AND DRESSING
18
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
⁄ teaspoon black pepper
1
4
• • • • • • •
1 can (6 ounces) tomato paste
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black olives
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste
⁄ cup chopped celery
1
4
⁄ cup chopped onion
1
4
2 chicken bouillon cubes
2 cups hot water
1 ⁄ cups water
1
2
6 servings
6 servings
⁄
1
2
6 servings