Source: National Presto Industries1 (3 pound) chicken, cut up3 tablespoons all-purpose flour1 teaspoon salt1/8 teaspoon pepper2 tablespoons vegetable oil or olive oil1/4 cup diced salt pork1 1/2 cups sliced onions2 cloves garlic, minced2 tablespoons minced parsley1/2 teaspoon dry oregano or 1 teaspoon chopped fresh oregano1/2 cup chopped carrots1/2 cup chopped celery1 (16 ounce) can Italian tomatoes, choppedSalt and pepper1/2 cup white wine1 (6 ounce) can tomato pasteCoat chicken in mixture of flour, salt, and pepper; set aside.Put oil in a 4- or 6-quart Presto pressure cooker. Saut? pork until crisp. Add onions and saut? until light brown; remove and set aside.Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken.Makes 4 to 6 servings.