Cabbage, Potato, and Chicken Stew from Monday-to-Friday Cookbook by Michele Urvater
When I hanker for the taste of slowly simmered food but have little time to get dinner on the table, I turn to my pressure cooker. As my friend Lorna Sass says in her book Cooking Under Pressure, p...
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
Ingredients
- 2 cups water
- 1 can (14½ ounces) stewed tomatoes
- Salt
- 6 cloves garlic
- 4 to 8 chicken thighs
- 1 teaspoon sugar
- ¼ cup fresh dill or parsley leaves (optional)
- freshly ground black pepper
- 2 tablespoons lemon juice
- 1 medium-size onion
- 1 tablespoon olive or vegetable oil
- 4 medium-size carrots or parsnips
- ½ small head green cabbage
- 4 medium-size new red potatoes
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