BBC Good Food Magazine
Pressure cooker chicken stew
Reduce the cooking time for chicken stew by making it in a pressure cooker.
SERVES 4 PREP 15 mins COOK 30 mins EASY
6 skinless chicken thighs, cut into
1 onion, inely chopped
2 garlic cloves, crushed
2 bay leaves
2 carrots, halved lengthways and
cut into chunks
1 large leek, well washed and
1 large potato, chopped into
2 tbsp plain lour
100ml white wine or cider (optional) 600ml chicken stock
1 tbsp wholegrain mustard small handful of fresh soft herbs, like parsley, tarragon or chives, chopped
Melt half the butter in a pan over a medium heat or in the pressure cooker until sizzling. Season and brown the chicken for 8-10 mins before removing to a plate. Heat the rest of the butter in the pan and stir in the onions. Cook for 5 mins, until soft, then add the garlic and bay leaves, and cook for 1 min. Stir through the carrots, leek and potato, so everything is coated in the buttery juices, and leave to cook for 2 mins to soften slightly.
Scatter over the flour and stir to make a sandy paste that covers everything, then leave to cook for 2 mins more. Splash in the wine or cider, if using, and simmer for 3-4 mins, then pour over and stir through the stock. Return the chicken to the pan, season with salt and pepper and bring to a simmer.
Give everything a good stir, then lock in the lid, bring to high pressure, and cook for 5 mins. Leave the pressure to drop gradually. Check the potatoes are cooked with the point of a knife
– if not, simmer for a few minutes more with the lid o. Stir in the mustard and herbs, then serve.
The stew can be made ahead and kept chilled for two days or frozen for three months if you leave out the herbs. Defrost and reheat in a pan over a medium heat until piping hot, then finish with the herbs.
GOOD TO KNOW low cal • ibre • 1 of 5-a-day PER SERVING 319 kcals • fat 13g • saturates 5g • carbs 24g • sugars 6g • ibre 6g • protein 25g • salt 1.3g