Busters Recipes

California Chicken

3 pounds Chicken skinned
(cut into pieces)
2 tablespoons Vegetable oil
Salt and pepper
1 teaspoon Rosemary
3 garlic cloves peeled/sliced
1/2 cup White cooking wine
1/2 cup Chicken broth
1/4 cup Parsley chopped
1/2 Lemon thinly sliced

Heat cooker, add oil and brown chicken. Season chicken with salt and
pepper and rosemary. Place garlic on chicken. Combine remaining
ingredients, except lemon and pour over chicken. Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly. Cool cooker at once under running water
faucet, pour cold water over it, or place it in a pan of cold water
until pressure is completely reduced. Pressure is completely reduced
when the air vent/cover lock has dropped. Thicken sauce, if desired.
Garnish with lemon slices.

6 servings