| 2kg chicken thighs |
skinned, deboned |
coat thighs in flour and paprika, then fry in goose fat in batches until nicely browned |
|
Place onion mixture then chicken then vegetables in instant pot. Pour over stock and Worcestershire then tomato. Pressure cook for 14 minutes, then natural release for an hour. |
| flour |
|
| paprika |
|
| goose fat and/or olive oil |
|
|
fry until soft |
| 1 onion |
dice |
| fresh thyme |
|
| 4 carrots |
dice |
|
cook until fragrant |
| 2 stalks celery |
| 4 cloves garlic |
slice |
| 1 tablespoon tomato paste |
|
cook |
| 2 tablespoons apple cider vinegar |
|
deglaze |
| 2 green and yellow capsicums |
coarsely chopped |
| 250g button mushrooms |
|
| 1/4 cup black olives |
pitted, halved |
| 1 1/2 cups chicken stock |
|
| 2 tablespoons Worcestershire sauce |
|
| 680ml crushed tomato |
|