Pot roast cider chicken

Ingredients

Sunflower oil (1 tbsp – 2 people) (1 tbsp – 4 people) (1 tbsp – 6 people)
Whole fresh chicken (1.2 kg – 2 people) (1.5 kg – 4 people) (1.8 kg – 6 people)
Leeks, cut into 1.5 cm chunks (75g – 2 people) (100h – 4 people) (150g – 6 people)
Cup mushrooms, quartered (50g – 2 people) (85g – 4 people) (125g – 6 people)
Smoked bacon lardons (50g – 2 people) (100g – 4 people) (150g – 6 people)
Garlic cloves (1 – 2 people) (2 – 4 people) (2 – 6 people)
Butter (10g – 2 people) (15g – 4 people) (20g – 6 people)
Cider (200ml – 2 people) (250ml – 4 people) (300ml – 6 people)
Chopped flat leaf parsley (¾ tbsp – 2 people) (1 tbsp – 4 people) (1 tbsp – 6 people)
Creme fraiche (11/2 tbsp – 2 people) (2 tbsp – 4 people) (2 tbsp – 6 people)

2 people = 10 min preparation and 35 min cooking time

4 people = 10 min preparation and 35 min cooking time

6 people = 10 min preparation and 40 min cooking time

Cooking pressure = high

Brush oil all over chicken. Brown chicken all over. Remove chicken. Add butter. Brown leeks, mushrooom, bacon and garlic.

Place chicken on top of vegetables and bacon. Add cider.

Season juices and thicken with cornflour. STIR IN CREME FRAICHE AND SERVE!