Quick and easy dinner, but still very tasty.
- 4 chicken legs
- 8 sun dried tomatoes
- 10 dkg (0.22lb) of smoked bacon
- 2 garlic cloves
- 1 onion
- 150 ml (5.07oz) of double cream (30%)
- Clarified butter
- 1 tsp of chicken seasoning
- Parsley
- Salt
- Pepper
Season the chicken legs with salt, pepper and chicken seasoning. If you do it 2-3 hours before cooking, the meat will be more flavoursome. Cut the bacon and sun dried tomatoes into slices, onion into squares and chop the garlic.
Turn on the IP and programme Saute. Add clarified butter and wait until it’s hot (it will display Hot). Fry both sides of the chicken legs until golden in colour.
Take the meat out of the pot and add the bacon, onion and garlic. Mix together. If the ingredients start to burn, add a spoonful of water and scrape it from the bottom of the pot. Turn off the programme Saute. Add cream and tomatoes to the pot. Pour 150ml (5.07oz) of water and mix altogether.
Add the chicken legs. Close the lid, move the valve into sealing position and programme Poultry for 20 min. When the programme finishes, leave for another 10 min (NPR). Release the rest of the pressure. Open the lid. Add parsley and season extra if needed. It will taste great with potatoes and your favourite salad. Enjoy!
