Instructions: Melt the butter with the oil in the pressure cooker. Add the chicken in batches as necessary, and season with salt and pepper. Cook uncovered over medium heat, turning until browned well on both sides...5-7 minutes per batch. Carefull pour off all but 1-tablespoon fat. Add the carrots, celery and onion. Sprinkle on flour and stir in. Cook, stirring 1 to 2 minutes. Add stock or broth and marjoram. Cover and bring to low pressure. Reduce heat to stabilize pressure and cook we minutes...if your cooker has a fixed pressure regulating weight, cook at high pressure for 9 minutes. Reduce pressure. Transfer the chicken and vegetables to a platter. Garnish with the minced chives. Skim the fat from the pan juices and pass separately to spoon over the chicken and vegetables.

Makes 3-4 servings.

Betty

Preparation Time: 0:00

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