Chicken au Riesling with Twice-cooked Potatoes

• 30g butter
• 1 tbsp olive oil
• 4 pieces chicken thigh bone, skin removed
• 4 pieces chicken drumsticks, skin removed
• 2 French shallots, chopped
• 200ml white wine, preferably Riesling
• 200ml chicken stock
• 4 branches fresh tarragon, leaves picked
• 100g crème Fraiche
• 1 egg yolk
• 8 whole Kipfler potatoes, scrubbed
• 1 tsp extra virgin olive oil
• Salt and pepper, to taste

#everydaygourmet #entertaining #pressurecooker #weeknightdinner

1. Preheat the Cook4me on ‘Stir fry’ mode and melt the butter and oil. Season the chicken with salt and pepper, place in the Cook4me bowl and sauté until they are golden brown. Move into a bowl and set aside. 2. Place the chopped shallots in the Cook4me touch and cook for one minute while stirring regularly. Add the white wine and return the chicken. 3. Add the chicken stock, lock the lid and pressure cook for 20 minutes or until the meat comes off the bone. Remove the chicken pieces and place them onto a serving dish. Keep warm. 4. Put the Cook4me touch to 'Stir fry’ mode and bring the leftover liquid to a boil and let it reduce for a few minutes. 5. In a separate bowl, mix the egg yolks and crème Fraiche until smooth. Pour this mixture in and whisk until the sauce thickens. Add half of the tarragon. 6. Pour the sauce over the cooked chicken and sprinkle over the rest of the tarragon leaves. 7. To prepare the potatoes, add water to the Cook4me touch bowl and insert the steam basket. Arrange the potatoes on the steam basket and lock the lid. Set to pressure cook for 5 minutes (timing may vary depending on the size of the potatoes). 8. Once cooked, remove the steam basket and water from the Cook4me touch. Drizzle extra virgin olive oil on the potatoes and season with salt. Place them back into the Cook4me bowl. Place the Extra Crisp Lid and air fry for 10 minutes or until golden. Serve with the Chicken au Riesling while warm.