FAST, COMPLETE DINNERS FOR TWO...PREPARED IN ONE PRESSURE COOKER

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Main Dish

2 servings frying chicken (breasts, drumsticks or thighs) 2 tablespoons all purpose flour 2 tablespoons paprika salt to taste ' freshly ground black pepper to taste broccoli flowerets for 2 servings 4 medium carrots, scraped 2 tablespoons corn or peanut oil 1/2 cup dry white wine Cut the pears in halves lengthwise and scoop out their cores and strings. Rub the cut surfaces at once with lemon juice to prevent the flesh from darkening. Combine the chopped dates and walnuts with the coconut, then lightly pack this mixture into the hollows and stem channels of the pear halves. Wrap each pear section tightly (cut side up) in aluminum foil and set aside Mix and spread the flour and paprika on a plate. Pat the chicken with salt and pepper and roll it in the flour mixture.

Leave the broccoli flowerets in whole stalks, trimming only the tough bottom end and slashing the remaining stem into quarters. Cut any tough root ends from the scraped carrots.

Heat the pressure cooker to medium-high frying temperature, add the oil, and-when it's hot-quickly sauce the chicken to a golden brown. Turn off the heat and add the wine. Place the cooking rack in the pot-resting on the chicken-and carefully set the broccoli, carrots, and pears on top. Fasten the lid, bring the pressure to 15 pounds, and cook for five minutes.

When the cooking is completed, remove the pot from the heat, reduce the pressure at once, and serve the chicken and vegetables. Leave the pear packages to cool until you're ready to serve the dessert. Then open them and dribble half a tablespoon of the maple syrup over each pear half.

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