Ingredients

• 6 x Free range chicken thighs and drumsticks
• 100 g Free range pancetta
• 1 red onion
• 3 garlic cloves roughly chopped
• 1 glass of white wine – optional
• 1 jar Seggiano Organic Tomato Passata
• 300 g mini Portobello mushrooms
• 15 Seggiano Organic Bella Di Cerignola Olives
• ½ jar of Seggiano Grilled Peppers
• 2 tsp Seggiano Semi-fresh rosemary

Instructions

1. Select sauté on your Instant Pot and add a little bit of oil.
2. Add the chicken to the inner pot and brown on all sides, then set aside.
3. Then add the pancetta and onion, and continue sauteing until the pancetta is crispy and the onions are caramelised and soft.
4. Add the roughly chopped garlic and sauté for 1 more minute making sure the garlic doesn’t burn, then add the wine and saute for a further few minutes to cook off the alcohol.
5. Add the chicken back to the inner pot with the passata and mushrooms on top.
6. Cancel Saute, and select Slow Cook. Set to high and the time for 4 hours.
7. When there is 1 hour remaining, add the olives and roughly chopped grilled peppers and slow cook for the final hour.
8. Stir through the Semi-fresh rosemary & serve with creamy mashed potatoes.