Instructions

• Heat olive oil in your pressure cooker on sauté mode. Season chicken with salt and pepper, then brown skin side down until golden brown. Remove and set aside.
• Add chopped bacon and cook until crisp. Remove and set aside with the chicken, keeping rendered fat in the pan.
• Add chopped onions/shallots, celery, and garlic. Sauté for 5–6 minutes until softened.
• Sprinkle flour over vegetables and stir well to coat. Cook for a couple of minutes to eliminate raw flour taste.
• If using, add brandy and cook for 1 minute. Stir in cider and chicken stock. Let simmer briefly.
• Return chicken and bacon to the cooker. Add bay leaves and thyme. Lock lid and cook under pressure for 30 minutes.
• Meanwhile, melt butter in a pan and fry apple wedges until golden and caramelised. Set aside.
• Once pressure is released naturally, open lid and stir in crème fraiche. Let simmer uncovered briefly to thicken sauce.
• Return chicken to sauce, skin side up. Let finish briefly on sauté or stovetop uncovered.
• Top with caramelised apples and optional chopped parsley. Serve hot with crusty bread or mashed potatoes.