Ingredients :

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1 tablespoon olive oil
1 frying chicken, skin removed, cut into serving pieces
1 medium onion, peeled and chopped
1 medium green bell pepper, stemmed, cored and cut into 1/4-inch strips
2 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
1 can (16-ounce) 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. Add chicken and cook until browned on all sides. Remove from pan and set aside.
2. Add onion, green bell pepper and garlic. Cook until softened.
3. Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
4. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
5. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.
6. Remove from heat and use Natural Release Method.
7. Arrange chicken on a warm platter and cover with vegetables and sauce.

Make 4 servings.