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Chicken in Lemon sauce
(5 Litre pressure cooker)

Serves: 10	Pressure Cooking Time 07 minutes
3¾ lb (1.7 kg) chicken pieces skinned 3 tbsp lemon juice  1 tbsp lemon rind grated 1 large (6 oz / 180 g) onion chopped ¼ cup celery chopped 2 tsp salt  ½ tsp pepper  1 tsp dried thyme leaves  ¾ cup chicken stock fat removed 2 tbsp butter  3 tbsp flour  1 tbsp parsley chopped
Method
1 Recipe can be reduced to one-third by reducing all ingredients proportionately. 2 Rub chicken with 2 tbsp lemon juice and keep aside for ½ hour. 3 Put chicken, remaining lemon juice (1 tbsp) and remaining ingredients except butter, flour and parsley in cooker. Mix well. 4 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes. 5 Remove cooker from heat. Allow to cool naturally. 6 Open cooker. Place chicken on serving dish. Keep hot. 7 Strain cooking liquid, drain off fat and reserve liquid. 8 Melt butter in cooker on medium heat. Sprinkle in flour and cook on low heat, stirring constantly with a wire whisk, for about 3 minutes. Remove from heat.Still using whisk, gradually add reserved liquid. Return cooker to medium heat. Cook, stirring constantly, until sauce thickens (approximately 3 minutes). Pour sauce over chicken. Serve hot, garnished with parsley.