Ingredients:
· 2-4 tablespoons olive oil (use 2 for a non-stick insert, 4 for stainless steel)
· 2 garlic cloves, smashed
· 2 pounds chicken thighs, trimmed if necessary
· 2 pounds ground Italian sausage
· 2 cups Orobianco wine or a sweet white wine
· 8 ounces mushrooms, quartered
· Salt & pepper to taste
· 2 tablespoons cornstarch
· ¼ cup water
· Baguette, torn
· Olive oil, to drizzle
· Pinch of Red Pepper Flakes
· Sprinkle of Garlic Salt
· Parmesan, grated
Method:
1. Preheat oven to 375 degrees.
2. Heat a pressure cooker on the brown setting (or saute more). Add oil. Once oil is hot, add garlic and let it just start to brown. Remove and set aside.
3. Add sausage to pot and brown, seasoning as needed. Remove and add to plate with garlic.
4. Season chicken on both sides. Add chicken to pot in batches without crowding, presentation side down and brown well on both sides. Remove to the plate with sausage and garlic.
5. Add mushrooms, season well, and saute until they absorb remaining oil in the pot.
6. Add garlic, sausage and chicken back to pot. Add wine.
7. Cook on high pressure for 10 minutes.
8. While under pressure, prepare bread by tearing into hunks. Drizzle with olive oil, sprinkle with pepper flakes, garlic and grated parmesan. Cook in oven for 10-15 minutes or until nicely browned outside and still soft on the inside.
9. In a small bowl, mix together cornstarch and water.
10. Once pressure cooker cycle has completed and bread is in the oven, release remaining pressure. Place on brown setting.
11. Add cornstarch mixture and stir until thickened.
12. Serve with bread on the side to dip and enjoy!