3 pounds chicken pieces, without skin 2 tablespoons vegetable oil salt and pepper 1 teaspoon dried rosemary, crumbled 3 garlic cloves, sliced 1/2 cup dry white wine 1/2 cup chicken broth 1/4 cup fresh parsley, chopped 1/2 lemon, thinly sliced, optional

Preparation
Heat pressure cooker; add oil and brown chicken pieces. Season chicken with salt, pepper, and rosemary. Place garlic on chicken. Combine white wine, chicken broth, and parsley; pour over chicken. Close cover securely.

Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once under running water faucet, pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Pressure is completely reduced when the air vent or cover lock has dropped. Thicken sauce with a little flour mixed with cold water, if desired. Garnish with lemon slices, if desired.