INGREDIENTS
- 8 chicken lovely legs
- 6 rashers bacon
- 2 bunches spring onion
- 1 punnet Swiss brown mushroom
- 4 cloves of garlic
- 2 tbs tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 50g plain flour
- 3 tbs oil
- salt & pepper to taste
- 3 bay leaves
- 1 bunch flat leaf parsley
DIRECTIONS
- Place chicken in a zip-lock bag with flour and shake until chicken is completely covered.
- 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. Add half the oil and chicken legs. Cook for 5 minutes, then remove the chicken and set aside.
- Add remaining oil, bacon, onion, mushrooms and garlic. Cook for 5 minutes, stirring occasionally, to soften onion.
- Add chicken back in and stir in tomato paste, red wine, stock and bay leaf. Lock lid into place.
- Press START/CANCEL button to deselect setting and select ROAST setting. Press timer to 33 minutes, then the START/CANCEL button.
- Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid and season with salt and pepper. Taste and adjust seasoning with salt. Granish with parsley.
- Serve with mash potato and green beans.
NOTE: If using the slow cooker function, heat the 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. Allow to cook for 4 hours, stirring every few hours. From here, follow step 4 onwards.