A Perfect Pantry

INGREDIENTS

• 8 pieces chicken lovely legs
• 50g plain flour
• 3 tbsp oil
• 1 brown onion diced
• 1 carrot, rough chopped
• 1 stick celery
• 4 cloves of garlic
• 1 punnet mushroom sliced
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups chicken stock
• 3 bay leaves
• Salt & pepper to taste
• 1 bunch flat leaf parsley

DUMPLINGS

• 1 ½ cup plain flour
• 50g butter
• ½ bunch thyme, chopped
• ¼ bunch rosemary, chopped
• ½ cup parmesan cheese, grated
• ½ cup milk
• Salt & pepper

DIRECTIONS

1. Place chicken in a bag (such as a plastic sandwich bag) with flour and shake until chicken is completely coated.
2. Using your Pressure Express Digital Pressure Cooker, select the SAUTÉ setting, then press the START/CANCEL button to commence cooking process. Preheat removable cooking bowl for 3 minutes, then add half the oil and chicken legs. Cook for 5 minutes until brown. Remove and set aside.
3. Add remaining oil and onion, cook for 3 minutes, add carrot, celery and sauté for 3 minutes. Add garlic, then cook, stirring for 5 minutes.  Add mushroom and cook for 3 minutes.
4. Add chicken back in and stir in tomato paste, red wine, stock and bay leaf. Securely place and seal the lid onto the pressure cooker.
5. Press START/CANCEL button to deselect setting and select the ROAST setting. Set the timer to 24 minutes, then press START/CANCEL button.
6. Meanwhile, to make the dumplings, mix the flour and butter together.  Add herbs, parmesan and season with salt & pepper.  Add milk, mixing all the while, until dough has formed. Roll dough into 12 even shaped balls. Set aside.
7. Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the release valve to the venting position. Carefully remove lid and add the dumplings. Securely place and seal the lid onto the pressure cooker and select the WHITE RICE setting and press START/CANCEL button.  Allow to cook until pre-set cooking display time is complete. Season with salt and pepper.  Finish with parsley.
8. Serve with green beans or a green side salad.

NOTE: If using a slow cooker, heat bowl, add oil and cook the chicken. Remove and add the remaining oil and sauté the bacon, onion, mushrooms and garlic.  Add all remaining ingredients to the slow cooker bowl and place onto the HIGH setting and allow to cook for 4 hours, stirring every few hours. From here follow steps 4 onwards.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker