• 1 (3-pound) chicken, cut up
  • Salt and pepper
  • 2 to 4 tablespoons vegetable or olive oil
  • 1 onion, chopped
  • 1 tablespoon chopped garlic
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 1 cup chopped parsley
  • 1/2 cup chopped celery leaves
  • 2 teaspoons chopped fresh oregano OR 1 teaspoon dry oregano
  • 1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
    - - - - - - - - - - - - - - - - - - - - -
  • 1 cup pitted black olives
  • 2 tablespoons flour
  • 2 tablespoons cold water

Sprinkle chicken with salt and pepper. Heat oil in a Presto® 4-, 6-, or 8-quart Pressure Cooker. Sauté 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 cover securely. Place pressure regulator on vent pipe. Cook 8 minutes at 15 pounds pressure. Cool 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.

Click here for more information on our line of quality Presto® Pressure Cookers.