Oriental Chicken

>From the T-Fal Pressure Cooker cookbook.

2 Tbsp butter
1 large onion, chopped
4 chicken pieces
1/2 cup chicken stock
1/2 cup medium dry sherry
1 10-ounce can tomatoes
1 Tbsp brown sugar
1 Tbsp soy sauce
2 oranges peeled and sectioned
salt and pepper to taste

To finish:
2 Tbsp cornstarch
orange slices

Heat butter in cooker. Saute onion and chicken until light golden. Add
remaining ingredients. Stir well to remove any browned bits from base of
cooker. Close cooker. Bring up to pressure on high heat, then reduce heat
to low and cook 6 minutes.
Reduce pressure slowly by removing from heat and waiting until steam
escaping from valve has stopped, then remove valve. Let all steam escape.
Open lid, remove chicken to serving dish, keep warm. Mix cornstarch with a
little water until smooth. Return open cooker to heat and stir in
cornstarch. Cook, stirring constantly, until thickened. Spoon sauce over
chicken. Garnish with orange slices. Makes 4 servings.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/