Italian Chicken With Pepper

Photo: Frank Fariello

Ingredients

1 tablespoon olive oil

1 frying chicken skin removed,

cut into serving pieces

1 medium onion peeled, chopped

1 medium green bell pepper stemmed, cored,

and cut into 1/4" strips

2 garlic cloves peeled, minced

2 tablespoons red wine vinegar

1 can diced tomatoes - (16 oz) drained

3/4 teaspoon dried basil

Crushed red pepper flakes to taste

Salt to taste

Freshly-ground black pepper to taste

Preparation

In a 2 1/2-quart pressure frypan or larger pressure cooker, heat oil over high heat. Add chicken and cook until browned on all sides. Remove from pan and set aside.

Add onion, green bell pepper and garlic. Cook until softened. Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.

Remove from heat and use Natural Release Method.

Arrange chicken on a warm platter and cover with vegetables and sauce.

This recipe yields 4 servings.

Comments: The vegetables and sauce are delicious served over polenta for a complete Italian meal. Prego!