Lemon Herbed Chicken
Ingredients
- 1 3 lb. chicken, cut up
- Salt and pepper
- 2-4 Tbs. vegetable or olive oil
- 1 onion, chopped
- 1 Tbs. chopped garlic
- 1 C. chicken broth
- 1/4 C. lemon juice
- 1 C. chopped parsley
- 1/2 C. chopped celery leaves
- 2 tsp. fresh oregano, chopped or 1 tsp. dry oregano
- 1 tsp. fresh basil, chopped or1/2 tsp. dry basil
- 1 C. pitted black olives
- 2 Tbs. flour
- 2 Tbs. cold water
Directions
Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-qt. Presto 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 pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 lb. 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. If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid.
Yield: 4-6 servings
