Cajun Chicken Sauce Piquante (Pressure Cooker)

Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  fryer, cut up
• 2  tablespoons  peanut oil
• 1  cup celery, diced
• 1  cup onion, chopped
• 1⁄2 cup bell pepper, diced
• 4  garlic cloves, finely chopped
• 1  cup  rhine wine
• 4  cups tomatoes, canned whole with juices
•  louisiana hot sauce, to taste
• 1  teaspoon salt
• 2  bay leaves, whole

Directions

1. Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
2. Add all the rest of the ingredients to the pot and stir to blend.
3. The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
4. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
5. When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
6. Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.