• 1 Tbs. unsalted butter
• 1-1/2 tsp. vegetable oil
• 1 chicken, about 3 lbs. each, cut into serving pieces
• 3 carrots, cut into 1 inch pieces
• 2 celery ribs, cut into 1 inch pieces
• 1 onion, cut into wedges
• 2 Tbs. all purpose flour
• 1 cup chicken stock
• 1 tsp. dried marjoram
• 1 Tbs. fresh chives or parsley, minced

Melt butter and oil in a pressure cooker over medium-high heat. Season chicken with salt and pepper to taste and cook 5-7 minutes, turning occasionally, until browned on both sides. Discard all but 1 Tbs. drippings. Add next 3 ingredients and cook 1 minute. Stir in flour and cook 1 minute until bubbly. Stir in stock and marjoram. Secure cover and bring to high pressure. Immediately reduce heat and cook 10 minutes at stabilized pressure. Release pressure. Serve with pan juices and sprinkled with chives.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 554, fat 38.9g, 64% calories from fat, cholesterol 168mg, protein 40.1g, carbohydrates 9.0g, fiber 1.9g, sugar 3.3g, sodium 320mg, diet points 14.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.1, Lean meat: 5.7, Fat: 4.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Pinot Noir, or Chablis.