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| 1 | Chicken (3 l/2 pounds), skinned and cut into 8 pcs. |
| 2 Esslöffel | olive oil |
| 1 Dose | (28 oz) crushed tomatoes, in puree |
| 1 gross | Onion chopped |
| 1/2 | Sweet green pepper chopped |
| 1/3 Tasse | white wine dry |
| 2 Teelöffel | garlic chopped |
| 1 | Bayleaf |
| 1 Teelöffel | basilicum dried |
| 1/2 Teelöffel | oregano dried |
| 3/4 Teelöffel | salt |
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1. Pat chicken dry. Heat oil in pressure cooker. Add chicken; cook until golden, about 6 minutes. Add tomatoes, onion, green pepper, wine, garlic, bay leaf, basil, oregano, salt. Seal pot with cover. Bring to 15 pounds pressure over medium-high to high heat; cook 9 minutes. 2. Lower pressure by placing pot under cold running water. Remove chicken mixture to serving platter. Remove and discard bay leaf. Serve with garlic bread if desired.
directions.
fat, 9 g carbohydrate, 645 mg sodium, l68 mg cholesterol. (Amount of calories from fat = 38%) Exchanges: 6 1/2 meat, l 1/2 vegetable, 1 fat.
McKenna to Mm on 4/15/97 for the April Pasta Robin Swap.
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