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Chicken cacciatora dinner

Yield: 4 Servings

Ingredients:

• 3 lb Chicken parts
• 1 lb Zucchini sliced
• 1 ts Black pepper
• 2 ts Oregano
• 2 Bay leaves
• 2 pt Stewed tomatoes
• 1 lg Onion coarsely chopped
• 1/2 ts Salt
• 1 ts Crushed red pepper OR
• 1 sm Cayenne pepper liquified
• 4 tb Diced fresh parsley
• 1 lb Bell pepper coarse chopped
• 2 Cloves garlic minced
• 2 c White wine

Instructions:

Brown chicken parts in its own fat in the pressure cooker. Turn often to brown on all sides. Remove to platter; drain fat reserving 2 Tbsp; discard remainder. Strain tomatoes reserving both liquid and solids. Heat reserved chicken fat in the pressure cooker. Saute garlic onion and peppers until vegetables are crisp-tender. Remove vegetables to a bowl. Return the chicken to the pot add red pepper or cayenne salt bay leaves black pepper tomato liquid wine and half the parsley. Seal the pot and cook at 15 pounds pressure for 5 minutes. Cool cooker at once; return reserved vegetables zucchini tomatoes and remaining parsley. Cover and simmer 30 minutes. Serve over pasta. Serve with salad and crisp bread.

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