HERBED CHICKEN

1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
1⁄2 cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
1 (4 ounce) can sliced black olives
FOR THE SAUCE:
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and saute onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*). Remove chicken to a warm dish.

Add olives to liquid and heat.

TO MAKE THE SAUCE:
Mix 2 tablespoons cold water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over chicken.

CAUTION:
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 6 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006