Orange Dill Braised Chicken - cooking recipe

Ingredients

3 lb. chicken parts (dark), washed and patted dry
salt and pepper to taste
3 Tbsp. olive oil
2 Tbsp. orange zest, finely grated
2 cloves garlic, minced
2 Tbsp. fresh dill, chopped
1 c. white wine
1 1/2 c. chicken broth
2 carrots, peeled and cut into thin strips
2 ribs celery, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
2 Tbsp. cornstarch
1/4 c. orange juice

Preparation

Season chicken with salt and pepper.
In a pressure cooker, over high heat, brown the chicken on all sides in olive oil, in several batches.
Remove chicken.
Add the orange zest, garlic, dill and wine.
Stir to remove any brown bits clinging to the bottom of the pan.
Bring to a boil and add chicken broth and reserved brown chicken pieces.
Seal pressure cooker and cook over high heat until steam flows steadily.
Turn heat down so that steam keeps a constant stream.
Cook for 10 minutes.
Remove from heat, cool pressure cooker under running cold water and release steam.
Open cooker carefully; add carrots, celery and pepper. Seal cooker and cook for 2 minutes.
Release steam and open cooker.
Remove chicken and vegetables to a deep dish.
Dissolve cornstarch in the orange juice and add to the liquid in the pan. Boil until lightly thickened, about 1 minute.
Pour over chicken and serve.
Serves 4.