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Lemon Herbed Chicken

1 (3-pound) chicken, cut up
Salt and pepper
2 to 4 tablespoons vegetable or olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 cup chicken broth
1/4 cup lemon juice
1 cup chopped parsley
1/2 cup chopped celery leaves
2 teaspoons chopped fresh oregano OR 1 teaspoon dry oregano
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil

1 cup pitted black olives
2 tablespoons flour
2 tablespoons cold water

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart
Presto pressure cooker. Saute onion and garlic until tender; remove.
Brown chicken a few pieces at a time; set aside. Return all chicken
to pressure cooker with onion and garlic. Add remaining ingredients
except black olives, flour, and cold water. Close pressure cooker
cover securely. Place pressure regulator on vent pipe. Cook for 8
minutes, at 15 pounds pressure, with regulator rocking slowly. Cool
pressure cooker at once. Remove chicken to a warm dish. Add olives
to liquid and heat. Blend together flour and cold water; add to
hot broth. Cook and stir liquid until thickened. Pour sauce over
chicken. Makes 4 to 6 servings.

If desired, do not thicken sauce and prepare the Greek pasta (Orzo)
in the remaining liquid.


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