SPANISH CHICKEN

Pressure cooking time: 6 minutes
Other cooking time: 4 minutes Yields: 4 servings

Ingredients:
   
3 lb. chicken pieces, skinned
2 tablespoons vegetable oil
1 tablespoon butter
2 large onions, sliced (3/4 lb.)
4 cloves garlic, crushed
1 medium green pepper, de-seeded
and chopped
4 large tomatoes, peeled and
chopped
1 tablespoon Worcestershire sauce
3/4 teaspoon dried tarragon leaves
3/4 teaspoon pepper
2 teaspoon salt
1 3/4 cups mushrooms, sliced
1 cup + 2 tablespoons water
   
Group chicken into 3 batches. Heat oil and butter in cooker for about 2 minutes. Brown and remove each batch.
Away from heat, sprinkle 2 tablespoons water in cooker. Stir to remove any frying residues attached to base.
Return cooker to heat. Add onions, garlic and green pepper. Stir fry for about 4 minutes. Add chicken and remaining ingredients. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes.
Remove cooker from heat. Allow to cool naturally.
Open cooker. Place chicken on serving dish. Keep out Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over chicken, serve hot.