Chicken with Creamy Mushroom

• 6 chicken pieces with bone and skin on (I used a combination of 4 thighs and 2 drumsticks)
• 2 tbsp olive oil
• Salt and pepper, to season
• 2 onions, sliced
• 2 cloves garlic, minced
• 400 grams assorted mushrooms (oyster and swiss brown mushrooms)
• ½ cup white wine
• ½ cup chicken stock
• 2 tbsp Dijon mustard or seeded mustard
• ½ cup cream or crème fraiche
• Chopped parsley, thyme or tarragon to garnish

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"This recipe is so economical and versatile. You can use chicken drumsticks or thighs and you can use an assortment of different mushrooms to give this meal different textures. I also like to add a bit of speck or bacon when browning the vegetables for added flavour." - Lorena

This recipe is created by Tefal brand ambassador Lorena Lys.

1. Go to Manual and select Browning. Preheat the bowl and add oil. Season chicken with salt and pepper, brown chicken pieces in two batches and remove from bowl. 2. Now add the onions, garlic and mushrooms to the bowl and brown for 5 minutes or until soft and translucent. Add wine and allow to evaporate for 1-2 minutes. 3. Add the stock, mustard and cream. Stir well to combine. Return the chicken to the bowl and mix through. 4. Go to Manual and then set to Pressure cook for 10 minutes. 5. When the chicken is cooked, if you would like to thicken the sauce, remove the chicken and go back into Browning until it reduces. Pour sauce over chicken and garnish with herbs.