Chicken, Leek & Tarragon Stew
Chicken and tarragon is a classic combination. This recipe is light and low calorie. To make it even healthier add a little more mustard and stock in place of the cream.
This is a complete meal on its own but you can make it go further by serving with brown basmati rice.
2 tbsp olive or cooking oil
8 chicken thighs – on the bone
3 garlic cloves, finely chopped
3 Leeks, sliced in to discs
3 fennel bulbs, sliced
2 tbsp Dijon mustard
2 tbsp chopped tarragon
10 new potatoes, halved
3 tbsp single cream
1 splash white wine
400ml Chicken stock
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Select the BROWNING function, add the oil and allow to heat. Add the chicken thighs skin side down and cook for 3 minutes, then turn the chicken over and cook for a further 3 minutes. Add the garlic and repeat for a final 3 minutes with the chicken skin side down.
Add all the other ingredients and stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW function and adjust the time to 8 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.