| 1. | Group chicken into 3 batches. Heat oil in cooker for about 2 minutes. Brown and remove each batch. Drain off oil, leaving 3 tbsp in cooker. |
| 2. | Away from heat, sprinkle water in cooker. Stir to remove any frying residues attached to base. |
| 3. | Return cooker to heat. Add onion, mushrooms, boiling onions and garlic. Stir fry till onion is transparent. Add chicken, ½ cup wine and remaining ingredients except olives and cognac. Stir. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally. |
| 6. | Open cooker. Place chicken on serving dish. Keep hot. |
| 7. | Add remaining wine (½ cup), olives, and cognac to the cooking liquid in cooker. Return cooker to medium heat and boil till liquid is reduced to half, stirring occasionally. Pour over chicken. Serve hot. |