1 chicken — cut up (3-pound)
Salt and pepper 2 Tablespoons vegetable or olive oil — up to 4
1 onion — chopped
1 Tablespoon chopped garlic
1 Cup chicken broth
1/4 Cup lemon juice
1 Cup chopped parsley
1/2 Cup chopped celery leaves
2 Teaspoons chopped fresh oregano OR 1 teaspoon dry
— oregano 1 Teaspoon chopped fresh basil OR 1/2 teaspoon dry
— basil 1 Cup pitted black olives
2 Tablespoons flour
2 Tablespoons cold water
Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Saute 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 pounds 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. Makes 4 to 6 servings. If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid.
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>