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Pressure cooker chicken stew

Pressure cooker chicken stew served in bowls

Pressure cooker chicken stew

Name: Pressure cooker chicken stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 25g butter; 6 skinless chicken thighs cut into large chunks; 1 onion finely chopped; 2 garlic cloves crushed; 2 bay leaves; 2 carrots halved lengthways and cut into chunks; 1 large leek well washed and thickly sliced; 1 large potato chopped into bite-sized chunks; 2 tbsp plain flour; 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

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.9 out of 5.22 ratingsRate

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Reduce the cooking time for chicken stew by making it in a pressure cooker. Low in calories and high in fibre, it's an easy midweek meal for the whole family

High-fibre

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

25g butter
6 skinless chicken thighs

cut into large chunks
1 onion

finely chopped
2 garlic cloves

crushed
2 bay leaves
2 carrots

halved lengthways and cut into chunks
1 large leek

well washed and thickly sliced
1 large potato

chopped into bite-sized chunks
2 tbsp plain flour
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

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Nutrition: Per serving

kcal319

low
fat13g
saturates5g
carbs24g
sugars6g
fibre6g

high
protein25g
salt1.3g

Method

step 1

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.
step 2

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 off. 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.

Recipe from Good Food magazine, February 2023

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A star rating of 4.9 out of 5.22 ratings

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