2 tbsp extra virgin olive oil
70g unsalted butter
4 free-range chicken Marylands, skin on (roughly 1kg)
150g piece of pancetta, rind removed, cut into 1 cm cubes
8 small french shallots (or 12 small pickling onions)
80 ml brandy
400ml red wine (I am using Pinot Noir)
500ml good quality chicken stock (preferably homemade)
4 fresh bay leaves
4 stalks of thyme
2 stalks rosemary
1 head of garlic, halved
2 tbsp plain flour
200g small Swiss brown mushrooms (or button)
Fresh sourdough baguette (w/ butter)
¼ cup coarsely chopped flat-leaf parsley
1. Turn on the Philips All-In-One multi cooker and set to saute. Add the oil and 20g butter, then add chicken pieces and cook for 10 minutes, turning until golden, then transfer to a plate and cover in foil to keep warm.
2. Drain off excess fat. Add pancetta and onions and cook for 5 minutes or until golden. Pour over the brandy and let it cook for 5 minutes. Then add the wine, stock, herbs and garlic and season with freshly ground black pepper. Bring to the boil and cook for 15 minutes uncovered.
3. Return chicken to pan and place lid on the cooker. Press Pressure Cook > Select Chicken/Duck > Select Cooking Time > Using the ‘+’ button, increase time to 30 minutes and then press start. Ensure the valve is set to seal.
4. Once time is up turn the valve halfway towards vent to slowly release the steam. Once all of the steam has been released, remove the lid and transfer chicken to a warm dish, cover with foil and keep warm.
5. Press the ‘Sauce Thickening’ button and set time for 10 minutes (or until sauce has reduced to roughly 2 cups) and press start (do not close the lid). Squeeze and mash half of the garlic cloves into the sauce and discard the rest, as well as the herbs. Combine flour and 30g butter until it resembles large crumbs. Scatter 2 tbsp of the crumbs (you may not need all of the mixture) over the sauce and quickly whisk to combine. Bring to the boil and cook for 5 minutes or until sauce has thickened and coats the back of a spoon. Remove the sauce from the pot and set aside.
6. Set the cooker to sauté and add 20g butter, add mushrooms and cook for 5 minutes or until golden, season to taste.
7. Return the chicken and the sauce to the mushrooms and cook for 5 minutes, turning to coat and warm through. Turn the heat off and serve with fresh sourdough baguettes (or mashed potato) and parsley.