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Chicken Stew
(5 Litre pressure cooker)

Serves: 4	Pressure Cooking Time 07 minutes
900 g chicken pieces  3 tbsp butter   2 bay leaves  4 cloves  1¼ cups chicken stock  4 large (450 g) carrots peeled and cut into 4 cm pieces 2 medium (225 g) onions  cut into quarters 4 medium (450 g) potatoes peeled and cut into quarters 1 large (150 g) capsicum de-seeded and diced 4½ tsp salt  ¼ tsp pepper freshly ground ¼ cup milk  2 tbsp refined flour
Method
1 Group chicken pieces into 3 batches. Melt butter in cooker. Fry each batch without browning for 2 minutes and remove. Drain off excess fat, leaving 2 tablespoons in cooker. 2 Add bay leaves, cloves, stock and chicken pieces. Stir well. 3 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. 4 Remove cooker from heat. Release pressure with slight lifting of vent weight. 5 Open cooker. Add all other ingredients except milk and flour. Stir well. 6 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. 7 Remove cooker from heat. Allow to cool naturally. 8 Open cooker. Remove bay leaves. Gradually add milk to flour, blending until smooth. Stir this mixture into cooker. 9 Place cooker on medium heat and cook till sauce thickens (approximately 2 minutes), stirring constantly. Serve hot.