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Chicken Normandy (Pressure Cooker) Recipe

Ingredients:

• 50 grams butter
• One medium sized onion, peeled and chopped
• Two cloves garlic, peeled and crushed
• Two dessert apples, peeled, cored and chopped
• Ten large sized chicken drumsticks, skinned
• Four tablespoons brandy
• 300 ml chicken stock
• salt
• ground black pepper, fresh
• One tablespoon cornflour
• One and one half tablespoons cold water

To Garnish:

• 50 grams butter
• Two dessert apples, peeled, cored and cut into rings
• Four tablespoons single cream
• little amount of paprika pepper

Directions:

1. Melt the butter in an open cooker. Fry the onion, garlic and apples. Lift out and drain well.
2. Put the drumsticks to the cooker and brown on all sides. When they are all browned, bring them back to the cooker with onion, apples and garlic. Add the brandy, stock, salt and pepper. Stir well.
3. Close the cooker and bring the pressure to high. Cook for 6 minutes then reduce the heat right away.
4. Lift out the drumsticks and place them on a heated serving dish. Mash the apples and onion into the cooking liquid and bring the open pan to heat.
5. Dissolve the cornflour in the cold water and stir into the sauce. Bring to boil, stir and simmer until thickened. Adjust the taste with seasoning then pour over the chicken.
6. Rinse and dry the cooker. Melt the butter for the garnish. Add the apple rings and fry until golden brown. Drain well on kitchen paper.
7. Pour the cream into the chicken sprinkle it with a little paprika pepper and garnish with apple rings.
8. Serve with boiled rice and a salad.

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