Instructions: In a 2 1/2-quart pressure frypan or larger pressure cooker, heat oil over high heat. Add chicken pieces and cook until browned on all sides. Remove from pan and set aside.

Add onion, and garlic and saute until softened. Add roasted peppers, and red wine vinegar to pan and stir to loosen any brown bits that may be sticking. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Immediately adjust heat to stabilize pressure at the second red ring. Cook for 10 minutes.

Remove from heat and allow the pressure to subside naturally. (Natural Release Method)

Arrange chicken on warm platter and cover with vegetables and sauce.

This recipe yields 4 servings.

Comments: About roasting peppers: Roasting peppers is easily achieved over a gas flame or under the broiler by placing the whole pepper on/under the burner and turning it as the skin begins to blacken. After the whole pepper is black, place the pepper in a paper sack and let it steam and cool for a few minutes. When cooled, carefully remove the skin, core and seeds. Save any liquid from the peppers, it lends the dish a delightful smoky flavor.

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