Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken parts
   1      pound         zucchini sliced
   1      teaspoon      black pepper
   2      teaspoons     oregano
   2                    bay leaves
   2      pints         stewed tomatoes
   1      large         onion -- coarsely chopped
     1/2  teaspoon      salt
   1      teaspoon      crushed red pepper or
   1      small         cayenne pepper -- liquified
   4      tablespoons   diced fresh parsley
   1      pound         bell pepper -- coarse chopped
   2      cloves        garlic -- minced
   2      cups          white wine

Preparation:

Brown chicken parts in its own fat in the pressure cooker. Turn often to brown on all sides. Remove to platter; drain fat, reserving 2 Tbsp; discard remainder. Strain tomatoes, reserving both liquid and solids. Heat reserved chicken fat in the pressure cooker. Sauté‚garlic, onion and peppers until vegetables are crisp-tender. Remove vegetables to a bowl. Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley. Seal the pot and cook at 15 pounds pressure for 5 minutes. Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley. Cover and simmer 30 minutes. Serve over pasta. Serve with salad and crisp bread.