|Oil||15 Milliliter (1 tbsp)|
|Streaky bacon||2 Ounce, rinded and chopped (50 g)|
|Onion||1 Large, skinned and chopped|
|Celery stick||1 , washed, trimmed and chopped|
|Mushroom stalk||2 Ounce, chopped (50 g)|
|Flour||45 Milliliter (3 level tbsp)|
|Butter||1 Ounce (25 g)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Canned tomatoes||15 Ounce (425-g)|
|Chicken stock||1⁄4 Pint (150 ml)|
|Sherry||30 Milliliter (2 tbsp)|
|Button mushrooms||4 Ounce (100 g)|
Fry the chicken joints in the heated oil in the uncovered pressure cooker until they are well browned all over.
Remove the chicken from cooker and fry the bacon and vegetables.
Remove the vegetables and brown the flour, adding a little butter if necessary.
When the flour is well browned, remove it from cooker to use later.
Return the chicken and vegetables to the cooker with the garlic, tomatoes with juice, stock, seasoning and bouquet garni.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4-6 minutes.
Reduce pressure quickly.
Take out the bouquet garni and put the chicken on a hot dish.
Fry the button mushrooms in the rest of the butter in a separate pan.
Sieve the rest of the ingredients or puree them in an electric blender.
Return the puree to the cooker with the browned flour and sherry.
Bring to the boil, uncovered, whisking until the sauce thickens.
Pour the sauce over the chicken and garnish with the button mushrooms.