Ingredients:
1 tablespoon olive oil
4 Italian sausages ( about 12 oz total)
1 frying chickens, skin removed cut into serving pieces
1 medium onions ( about 4 oz)
2 medium green bell peppers ( about 10 oz)
2 cloves garlic
2 tablespoons red wine vinegar
1 (16 ounce) cans diced tomatoes
3/4 teaspoon dried basil
1/4 teaspoon fennel seeds
crushed red pepper flakes
salt & freshly ground black pepper
Directions:
Heat the oil in the pressure cooker.
Prick the skin of the sausages in several places with the tines of a fork.
Add the sausages and chicken to the oil and cook until well browned on all sides.
While the chicken is cooking, dice the onion.
Cut the green peppers into 3/4″ thick strips.
Mince the garlic.
When the chicken and sausages are browned, remove them from the pan and set aside.
Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
Add the vinegar and stir up the browned bits from the bottom of the cooker.
Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
Close pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 10 minutes.
Release pressure and adjust the seasoning.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.