Chicken in Vinegar

(serve 4)

Prep Time: 10 Minutes (i'd Say It's More Like 15)Pressure Cooking Time: 10 Minutes

Other Cooking Time: 10 Minutes


 * 2 Large Shallots
 * 4 Medium tomatoes, About 1 Lb
 * 1 Fryer, Cut up And Skinned
 * 1 Tbl canola oil
 * 3 Tbl red wine Vingear
 * 1/2 Cup Dry white wine
 * 1/2 Cup chicken stock
 * 1/2 Tsp Dried tarragon
 * 1/4 Tsp salt

Freshly Ground black pepper
 * 1-2 Tbl butter


 * 1. Mince The Shallots. Seed The tomatoes And Dice.


 * 2. Heat canola oil in Pressure Cooker. Add Chicken And BrownOn Both Sides. Remove From Cooker And Set Aside.


 * 3. Add vinegar to Pan And Scrape up Any Browned Bits. Add TheShallots And Cook Until Soft, About 2 Minutes. Add The tomatoes,Wine, Stock, tarragon, salt And pepper to Taste. Arrange TheChicken on Top. Cover Pressure Cooker And Bring to HighPressure. Reduce Heat to Maintain Pressure And Cook For 10Minutes. Release Pressure And Remove The Chicken.


 * 4. Increase The Heat to High And Boil The Sauce Until ItThickens Slightly, About 5 Minutes. Stir in The RemainingButter And Adjust The Seasonings.

contributed by

 * Pressurecookerrecipes Y-Group