|Chicken||2 Pound, cut into pieces|
|Tarragon leaves/2 tablespoons dried tarragon||1⁄4 Cup (4 tbs)|
|Green onions||4 , minced|
|Dry white wine||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Parsley||1 Tablespoon (For Garnish)|
Marinate the chicken in tarragon, onions, and wine for 1 hour.
Remove chicken, reserving liquid.
Heat shortening in pressure cooker.
Brown the chicken on all sides.
Add marinade and lemon juice.
Close cover and set pressure control in place.
When pressure is reached, cook for 15 minutes.
Let pressure drop of its own accord.
Garnish chicken with parsley and serve.