Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a
4- or 6-quart Presto® pressure cooker. Sauté pork until crisp. Add onions
and sauté until light brown; remove and set aside. Brown chicken a few pieces
at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano
into remaining drippings. Return chicken and onion to pressure cooker. Add carrots,
celery, tomatoes, salt, pepper, and white wine. 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. Place
chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer
until thickened. Pour over chicken.
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