Ingredients :

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1 frying chicken, skin removed, cut into serving pieces
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 each: medium green pepper, medium red pepper, roasted, stemmed, cored and cut into 1/4" strips
4 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
1 can (16 oz) diced tomatoes, drained
3/4 teaspoon dried basil
Crushed red pepper flakes to taste
Salt and freshly ground pepper to taste

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Method :

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1. In a 2 1/2-quart Pressure Frypan or larger Kuhn Rikon pressure cooker, heat oil over high heat.
2. Add chicken pieces and cook until browned on all sides. Remove from pan and set aside.
3. Add onion, and garlic and saute until softened.
4. Add roasted peppers, and red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
5. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
6. Close lid and bring pressure to second red ring over high heat. Immediately adjust heat to stabilize pressure at the second red ring. Cook for 10 minutes.
7. Remove from heat and allow the pressure to subside naturally. (Natural Release Method)
8. Arrange chicken on warm platter and cover with vegetables and sauce.

Makes 4 servings.