Ingredients
1 tbsp olive or cooking oil
4 small chicken thighs – on the bone
2 garlic cloves, finely chopped
2 leeks, sliced in to discs
2 fennel bulbs, sliced
1 tbsp Dijon mustard
1 tbsp chopped tarragon
6 new potatoes, halved
2 tbsp single cream
1 splash white wine
250ml Chicken stock
Salt and pepper (to taste)
Suitable for: Pressure King Pro 3L 8-in-1 Pressure Cooker
The Method
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/SOUP 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.
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