Ingredients
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 6L 20-in-1 Pressure Cooker
The Method
Select the FRY function, press START, then 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/SOUP function and adjust the time to 8 minutes, then press START.
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.
){kind=link}