4-6 chicken pieces, with skin and bone (I cut up 1 4 lb. chicken -- leg and thigh pieces would work well)
¼ c. olive oil, divided
1 large onion, sliced
1 bulb fennel, roughly chopped
2 cloves garlic, minced
1 tsp fresh thyme leaves
½ tsp. herbes de provence
1 pinch dried food grade lavender (optional)
¼ c. white wine or white vermouth
1½ cups chicken broth
1 tomato, chopped
1 tsp. tomato paste
Instructions
Season the chicken pieces with salt and pepper. In a large skillet, heat 2 Tablespoons of the olive oil. Brown the chicken pieces on each side. Set aside.
In your pressure cooker (or a large dutch oven), heat the remaining 2 Tablespoons olive oil, and add the onion and fennel and a pinch of salt. Saute until translucent. Add the herbs, garlic and wine, and saute until the wine is mostly absorbed.
Add the chopped tomato, tomato paste, chicken broth and chicken pieces, put the lid on the pressure cooker, and cook at high pressure for 8 minutes. Use the valve to release the pressure. (Alternatively, add an additional ½ c. chicken broth and cook over low heat in a covered dutch oven for 1 hour)
To serve: Spread croutons (slices of baguette, toasted) with rouille (recipe to follow). Lay a piece of chicken atop the croutons, and spoon vegetables and broth around it. Top with shredded gruyere cheese.