Ingredients:
· ¼ C. olive oil
· 10 chicken drumsticks
· 3 ribs celery, chopped
· 1 large onion, chopped
· 5 sprigs parsley
· 4 sprigs thyme
· 4 sprigs tarragon
· 40 cloves (black) garlic
· ½ C. sweet vermouth
· Salt and Pepper
· 2 T. butter, cut into smaller pieces
· Crusty Bread, for dipping
Method:
1. Heat pressure cooker on brown setting. Add oil. Season drumsticks with salt and pepper and brown on all sides, working in batches. Remove to the side as they are finished. Drain oil, reserving 2 tablespoons.
2. Toss the celery, onion, parsley, thyme, and tarragon in 2 T. of the reserved oil. Season with salt and pepper and place into pressure cooker along with chicken. Place the garlic cloves around the chicken and vegetables, tucking under when possible. Pour over the vermouth, season with salt and pepper, and evenly distribute the butter around the top.
3. Cook on high pressure for 15 minutes or until chicken is cooked through. Serve with crusty bread for dipping!