You could call it coq au vin, technically....
Ingredients
- 1/4 cup plain flour
- 4 chicken drumsticks
- 2 tbs olive oil
- 2 large carrots, sliced
- 1 small onions, peeled and quartered
- 200g small potatoes, peeled and halved
- 3 cloves garlic, peeled
- 1 sprig rosemary
- 100ml white wine
- 300ml Chicken Style Liquid Stock
- A pinch of salt and pepper
Putting it all together
Season flour well with salt and pepper then add chicken drumsticks and toss to coat. Heat oil in a large frypan and brown drumsticks on all sides.
Place browned chicken in the bowl of a pressure cooker with carrots, onions, potatoes, garlic and rosemary. Add wine and stock to the pan you used to brown the chicken. Bring to the boil, then pour into a pressure cooker.
Cook for 45 minutes to 1 hour at pressure until chicken is tender and falling off the bone. Quick release.
Remove about half a cup of the liquid into a bowl and add 1-2 tsp cornflour. Whisk to form a thin paste, then return to the main dish. Allow to simmer for ~10 minutes to thicken.
Serve with mashed potato and steam vegetables.