Instructions

• Start by seasoning your chicken pieces with salt and cayenne pepper. You want that good base flavor before the sear.
• Heat the vegetable oil in a large pot over medium-high heat, then brown the chicken on all sides. This makes the skin golden and adds flavor. Set them aside on a plate once done.
• Next, melt the butter in the same pot and whisk in the flour to make a roux. Stir constantly until it turns a dark brown like chocolate, about 12 to 15 minutes—you gotta watch it so it doesn’t burn.
• Add in the diced onion, celery, bell pepper, and bay leaves. Cook for about 2 to 3 minutes until they soften nice and release their aroma.
• Stir in minced garlic and cook another 2 minutes. Then pour in the beer, scraping the bottom to loosen up all those brown bits—that's flavor right there.
• Pour in the chicken stock, brown sugar, hot sauce, and Worcestershire Sauce. Stir everything combined well, then bring it to a boil.
• Return the browned chicken pieces to the pot and mix around to coat. Lock the lid on tight, check that sealing ring's in place, and make sure the float valve's up.
• Pressure cook for about 30 minutes, then do a slow release to keep all those juicy flavors. Remove chicken, take the meat off the bones once cool enough, and return meat to pot. Let it cook uncovered for another 30 minutes until sauce thickens and chicken starts falling apart. Add parsley, stir, and season as needed. Serve over your fave rice or starch.