Recipe: Chicken in Vinegar (pressure cooker)

CHICKEN IN VINEGAR

"The sauce is very tasty, not too tart. It was a bit hit in my house. "- Sharon Badian

2 large shallots
4 medium tomatoes (about 1 lb total)
1 frying chicken, cut up and skinned
1 tbsp canola oil
3 tbsp red wine vinegar
1/3 cup dry white wine
1/3 cup chicken stock
1/2 tsp dried tarragon
1/4 tsp salt
freshly ground black pepper (to taste)
1 to 2 tbsp butter

Mince the shallots. Seed the tomatoes and dice.

Heat canola oil in uncovered pressure cooker. Add chicken and brown on both sides. Remove from cooker and set aside.

Add vinegar to pan and scrape up any browned bits. Add the shallots and cook until soft, about 2 minutes.

Add the tomatoes, wine, stock, tarragon, salt and pepper to taste. Arrange the chicken on top.

Cover pressure cooker and bring to high pressure. Reduce heat to maintain pressure and cook for 10 minutes. Release pressure and remove the chicken.

Increase the heat to high and boil the sauce, uncovered, until it thickens slightly, about 5 minutes. Stir in the remaining butter and adjust the seasonings.

Makes 4 servings
From: Sharon Badian
Adapted from source: The New Pressure Cooker Cookbook by Pat Dailey