NO PRESSURE

CREATE RICH AND COMFORTING FOOD IN MINUTES WITH THESE MODERN (AND EASY) PRESSURE-COOKER RECIPES

- CATHERINE PHIPPS

CHICKEN WITH LETTUCE, LEEKS & PEAS

Serves 4

1 tbsp olive oil

100g bacon lardons

2 little gem lettuces, halved

6-8 chicken thighs, skin on

3 garlic cloves, finely chopped or grated

75ml white wine

2 sprigs of tarragon

100ml chicken stock

15g butter

200g petit pois

2 leeks, cut into rounds

50ml single (light) cream

Sea salt and freshly ground black pepper

TO SERVE

Leaves from 1 sprig of tarragon, finely chopped

1. Heat the olive oil in your pressure cooker. When it is hot, add the bacon lardons and the little gem lettuces, cut-side down. When the bacon has browned and the underside of the lettuces have taken on some colour, remove from the pressure cooker.

2. Season the chicken thighs on both sides, then fry, skin-side down, until well browned and becoming crisp. Remove from the cooker and add the garlic. Sauté for a minute, then add the white wine. Allow to bubble up and stir to deglaze the cooker, then return the chicken to the cooker, making sure you leave it skin-side up. Tuck in the sprigs of tarragon. Pour over the chicken stock. Close the lid and cook for 6 minutes at high pressure, then fast release.

3. Add the butter to the pan and pour in the peas. Place the leeks on top, followed by the little gem lettuces. Bring up to high pressure again, then immediately remove from the heat and leave to stand for 2-3 minutes before releasing any remaining pressure. Stir in the cream and leave to simmer for a further 2-3 minutes. Serve garnished with a sprinkling of finely chopped tarragon.

VARIATIONS:

Using thigh fillets (preferably with the skin on), reduce the first cooking time to 2 minutes. This is really good with grilled artichoke hearts in place of the lettuce. Add at the same time as the leeks.