Ingredients
- 1 onion (chopped)
- 240 ml chicken broth
- 140 gr pitted black olives
- 60 ml lemon juice
- 50 gr celery leaves (chopped)
- 30 ml water (cold)
- 28 gr vegetable
- 26 gr parsley (chopped)
- 16 gr flour
- 8 gr garlic (chopped)
- 4 gr oregano (chopped fresh)
- 2 gr dry
- 1 gr basil (chopped fresh)
- 1 gr dry basil
Sprinkle chicken with salt and pepper. Heat oil in a 4or 6 litre Presto pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken. Makes 4 to 6 servings. If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid.
Posted To Fabfood September 1090ºC Busted With 2.0 by <melizajane@aol.com>
