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Ingredients
- 2 lrg shallots
- 4 med tomatoes about 1 lb
- 1 x frying chicken cut up and skinned
- 1 Tbsp. canola oil
- 3 Tbsp. red wine vinegar
- 1/3 c. dry white wine
- 1/3 c. chicken stock
- 1/2 tsp dry tarragon
- 1/4 tsp salt freshly grnd black pepper
- 1 Tbsp. butter (1 to 2) optional
Directions
- 1. Mince the shallots. Seed the tomatoes and dice.
- 2. Heat canola oil in pressure cooker. Add in chicken and brown on both sides. Remove from cooker and set aside.
- 3. Add in vinegar to pan and scrape up any browned bits. Add in the shallots and cook till soft, about 2 min. Add in the tomatoes, wine, stock, tarragon, salt and pepper to taste. Arrange the chicken on top. Cover pressure cooker and bring to high pressure. Reduce heat to maintain pressure and cook for 10 min. Release pressure and remove the chicken.
- 4. Increase the heat to high and boil the sauce till it thickens slightly, about 5 min. Stir in the remaining butter if you like and adjust the seasonings.
- The butter makes the sauce a little thicker and richer. You could also thicken it with 1/2 Tbsp. cornstarch dissolved in 2 Tbsp. of cool water.
- The sauce is very tasty, not too tart. It was a big hit in my house. [Sharon]
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