1 tbsp. olive oil
4 Italian link sausages, about 12 oz. total
1 frying chicken, skin removed, cut into serving pieces
1 medium onion, about 4 oz.
2 medium green bell peppers, about 10 oz.
2 large garlic cloves
2 tbsp. red wine vinegar
1 can (16 oz.) diced tomatoes
3/4 tsp. dried basil
1/4 tsp. fennel seeds, optional
Crushed red pepper flakes to taste
Salt and pepper to taste

Heat oil in pressure cooker. Prick skin of sausages in several places with a fork. Add the sausages and chicken to the oil and cook until well browned on all sides. While chicken is cooking, dice the onion. Cut the green peppers into 3/4 inch strips. Mince the garlic. When the chicken and sausages are browned, remove them from the pan and set aside.

Add onion, green peppers, and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes. Add vinegar and stir the browned bits from the bottom of the cooker. Add chicken and sausages, tomatoes, basil, fennel, red pepper to taste. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 10 minutes. Release pressure and adjust the seasonings to taste.

Cooks Note: Can have used cut up chicken breasts instead of fryer chickens.