Prep: 15 min, Marinate: 20 min. 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.