Instructions

• Heat your pressure cooker on medium heat and splash in the olive oil. Brown chicken pieces in batches, getting that golden skin going. Set aside once browned.
• In the same pot, toss in the bacon. Let it crisp up nice and let that fat melt into the pan.
• Add the onions or shallots, celery, and garlic. Sauté about 5 minutes till softened and smelling sweet.
• Sprinkle in your flour and stir it for about a minute to cook that raw edge off and make a roux. Slowly pour the brandy if you’re using it, cider, and chicken stock. Keep stirring to dodge lumps.
• Pop back the chicken into that sauce, tuck it in real good. Add bay leaves and thyme leaves. Lock the lid and bring to pressure.
• When you see those steam cues at the valve, let pressure build fully, then cook under high pressure for about 20 minutes. Once time’s up, allow a natural release for around 10 minutes so everything relaxes and flavors settle.
• While it’s cooking, pan-fry your apple wedges in butter till caramelised and lovely on both sides. When off pressure, stir in crème fraiche gently to thicken sauce, season with salt and pepper, then top with your apples and a sprinkle of parsley.