1 chicken (approx. 1.8 kg), sea salt, pepper, 60 g butter, 100 g lean bacon chopped, 1 leek, 1 celery rib, 1 bunch spring onions, 150 g mushrooms, 2 carrots, 1 glass Cognac, 3 cloves garlic, 1 twig thyme, 1 bay leaf, 1 bottle red wine, sauce thickener
Cut the chicken into pieces and season with salt and pepper. Sauté in butter until golden brown, then add the bacon. Wash the leek, celery, spring onions and carrot, then slice into pieces. Clean the mushrooms before halving or quartering them, depending on their size. Add remaining ingredients to the chicken in the pressure cooker, then deglaze with red wine. Our recommendation: select a wine you’d like to drink with your meal. Follow the instructions to close and seal the pressure cooker. Set the cooking display with traffic light function on level II (fast) and heat the pot over very hot heat. When the yellow ring is visible, reduce the heat. When the ring turns green, the cooking time starts (see below). According to instructions, let the pot cool down before opening. Transfer the chicken and vegetables to a bowl. Add sauce thickener to the pot; add cognac to taste. Bring to a boil, then pour over the chicken. Enjoy!
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