 |
|
Herb Roasted Chicken
3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup 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 saute onions until golden brown. Add tomatoes, 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.
|
|
Herb Chicken