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.
1 tablespoon Butter 1 link Blood Sausage (sliced)
For the Sausage: In a skillet, melt butter, add sausage and sauté until cooked.
2 cups Canola Oil 2 ounces Chicken Skin (cut into small pieces)
For the Crispy Skin: Heat oil to 350 degrees, toss chicken skin in until crispy, drain on paper towels and season.
Spoon chicken stew into a bowl and top with crispy skin and blood sausage.