In the pressure cooker put chicken, carrots, celery, onion, bay leaf, black pepper and 2 cups hot water. When the chicken is almost ready, add roux from the oil, flour and tomato paste diluted with wine and add to the pot. Simmer for ten minutes. The hen is removed and allowed to warm, and the sauce was ground through a strainer. The chicken is served whole with garnish rice and peas or potatoes and carrots. Separately served sauce and a salad of pickles. Can be served cold with horseradish sauce and salad. The dish can be prepared with other birds and ordinary pot (only need to boil more time). Furthermore, it may be cut into portions.