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3 pounds chicken, cut into serving pieces
3 medium tomatoes, diced
1/4 cup parsley, chopped
1 1/4 cups chicken broth or stock
1 tablespoon fresh rosemary
1 tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste
Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white. Top with tomatoes.
3 medium tomatoes, diced
1/4 cup parsley, chopped
1 1/4 cups chicken broth or stock
1 tablespoon fresh rosemary
1 tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste
Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white. Top with tomatoes.
