Dinner
Roasted Chicken Legs With New Potatoes, Fennel And Peppers
Recipe by Christina
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 2 chicken legs/ quarters
- 2 tbsp olive oil, divided
- sea salt and freshly ground black pepper
- 1/2 tsp chilli flakes
- 200ml white wine
- 1/2 lemon, sliced
- 3 garlic cloves, crushed
- 1/2 tsp dried thyme
- 1 tbsp soft brown sugar
- 300g baby new potatoes, scrubbed
- 1 large fennel bulb, cut into sixths
- 1 red pepper, deseeded and cut into eights
- thyme sprigs and lemon wedges to garnish
Utensils
-
Step 1
In a bowl, add chicken, drizzle with 1 tablespoon olive oil and generously season with salt, pepper and chilli flakes.
-
Step 2
Install pot in the unit, add white wine, lemon, garlic cloves, thyme, brown sugar and stir. Then add a layer of potatoes and arrange chicken skin side down on top of potatoes. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
-
Step 3
Select pressure, set to HI and time to 20 minutes. Press START/STOP to begin.
-
Step 4
Meanwhile, drizzle fennel and red pepper with remaining olive oil and season with salt and pepper.
-
Step 5
After 20 minutes remove the pressure lid then flip chicken legs, stir potatoes, add fennel and peppers.
-
Step 6
Select AIR FRY and set time to 20 minutes. Select START/STOP to begin.
-
Step 7
Cooking is complete when internal temperature reaches 75°C. Serve chicken hot with potatoes and vegetables, garnish with thyme and lemon wedges.
NOTE The juices can make a delicious sauce/gravy. If you prefer your potatoes, crisper, drain off juices, select AIR FRY, set temperature to 200°C and set time for 10 minutes to brown.
