Red wine chicken with tarragon

I found this recipe in The Pressure Cooker Gourmet. I seem to be on a kick of finding cookbooks that require one strange cooking device - bread machines, pressure cookers- what is next? This recipe can be done either in a saucepan or in the pressure cooker - it just takes a little longer in the saucepan.

2 tbsp olive oil 1 onion, chopped, or 12 cloves of garlic, peeled and cut in half 1 lb chicken (boneless breasts or thighs) 1 cup red wine 2 tsp fresh tarragon or 1/2 - 1 tsp dried 2 tbsp butter dash or two of salt.

Heat oil on high in pressure cooker/saucepan. When oil is hot , toss in onion and chicken (hold off on garlic if using that). Stir fry for a minute or so. Dump in red wine, tarragon, salt, and garlic if using. Cover tightly.

Pressure cooker: Cook at pressure (15 lbs/high) for two minutes, then medium pressure for two more minutes (10 lbs). Turn off heat and let sit for two minutes, then release steam carefully. High altitude: Just cook at high pressure for the full four minutes, then let sit.

Saucepan: Hmm. haven't done it this way yet - I imagine just cook covered for ten minutes or so. Cook till done. There.

Remove the chicken from the pan, and set aside. Heat the remaining sauce on high to reduce for about two minutes. Stir in the butter till incorporated. Serve chicken with sauce on top and some snips of fresh tarragon. Salt to taste. Serve over couscous or rice.

It is really good and really fast. We had it last night for dinner, and made some more this morning for lunch today.