Chicken stew

2 tablespoons Butter

4 Chicken Thighs

4 sprigs Thyme

2 sprigs Rosemary

2 Bay leaves

1/2 red wine vinegar

2 cup Chicken Stock

3 Garlic cloves (minced)

3 Carrots (peeled and chopped)

2 stalks Celery (chopped)

8 ounces Button Mushrooms (quartered)

2 spoonfuls Tomato Paste

Next time I would rather have potatoes than celery

For the Stew: In a pressure cooker, melt butter over medium heat. Season chicken with salt and pepper and sear skin side down with the bacon until golden. Add the other ingredients, cover and cook for 30 minutes. Once cooked, shred chicken, throw away bones and place back into stew, adjust seasoning.

Remove rosemary and bay leaves before serving.