Heat oil in pressure cooker and brown on all sides as many chicken pieces as will comfortably fit at one time.

Reserve on a warm platter and sprinkle with salt, pepper, paprika and marjoram.

Pour off the fat from the cooker and mix in the wine and stock. Arrange the chicken on top. Brush with the duck sauce.

Close the lid and bring to pressure. Cook for 15 minutes.

Use the natural pressure release.

Remove the chicken to a warm platter and add 1 tablespoons cornstarch mixed with 1/4 cup water to sauce and boil until thick. Spoon over chicken.

Duck sauce: mix 1/2 jar of apricot jam with 1 tablespoon vinegar, honey and 1 teaspoon hot red pepper