Rinse meat, dry and dredge in flour, pressing in extra with hand. Heat 2/3 of the oil in pressure cooker and brown chicken on both sides, set aside. Add remaining oil and saute onions, 3 minutes. Deglaze with wine/vermouth. Add stock, chicken, carrots, celery, mushrooms, tomatoes and juice, and seasonings. Bring to high heat and cook for 10 minutes. Quick release and test for seasoning and doneness. Remove bay leaf. Stir in tomato paste if needed and gremolata and let simmer for 3-4 minutes.
Good with couscous, risotto or flavored mashed potatoes.
Throw in balsamic vinegar right before the gremolata, and always make the stock strong. Seasonings could be increased, depending on preference.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 68.1mg||21 %|
|Sodium 551mg||19 %|
|Potassium 1223.2mg||32 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 20.9g|
|Protein 22.3g||32 %|
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Calories per serving: 266
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