My husband and I own and operate a busy farm, and many days there’s just no time for cooking. It’s really nice to come into the house at night and have this hearty dinner ready in about half an hour.
—Aggie Arnold-Norman, Liberty, PA
Prep: 15 min. • Cook: 15 min. + releasing • Makes: 6 servings
2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 lbs.), cut up and skin removed
2 garlic cloves, minced
1 to 2 tsp. dried oregano
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1 bay leaf
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (4 oz.) mushroom stems and pieces, drained
1/4 cup white wine or water
Hot cooked pasta
Place onions in a 6-qt. electric pressure cooker. Add the next 11 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions. Discard bay leaf. Serve chicken with sauce over pasta.
1 SERVING: 207 cal., 6g fat (2g sat. fat), 73mg chol., 787mg sod., 11g carb. (6g sugars, 3g fiber), 27g pro.
WHY YOU’LL LOVE IT…
“You would’ve thought I was a chef—I got raves from everyone. They just loved it. Thank you for a great recipe. They are already asking for it again. Hope you all enjoy it as much as we did.”
—KATHYCOOKS1943, TASTEOFHOME.COM