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Chicken Stew with New Potatoes and Baby Carrots (Pressure Cooker)

By Cinda Chavich

Chicken Stew with New Potatoes and Baby Carrots (Pressure Cooker)

The dark meat of boneless chicken thighs is perfect in the pressure cooker and makes a classic, homestyle stew, says the author of 225 Best Pressure Cooker Recipes, Cinda Chavich.

1 tbsp       vegetable oil       15 mL

3 lbs       boneless skinless chicken thighs,  cut into 2-inch (5 cm) chunks      1.5 kg

1       large onion, minced       1

2       cloves garlic, minced       2

1 tbsp       all-purpose flour       15 mL

8 to 10       red new potatoes, halved  (or quartered, if large)     8 to 10

3       stalks celery, diced       3

2 cups       baby carrots       500 mL

1       parsnip, peeled and diced       1

1       small turnip, peeled and diced       1

1 cup       chicken stock       250 mL

12 cup       dry white wine or sherry       125 mL

1       bay leaf       1

2 tbsp       chopped fresh parsley        30 mL

1 tsp       chopped fresh thyme        5 mL

1 tsp       chopped fresh sage        5 mL

     Salt and freshly ground black pepper

1.     In the pressure cooker, heat oil over medium heat. Add chicken in batches and cook until browned. Set aside.

2.      Drain off all but 1 tbsp (15 mL) of fat. Add onion and garlic; sauté for 2 minutes. Stir in flour, potatoes, celery, carrots, parsnip and turnip. Gradually stir in stock and wine. Add bay leaf. Bring to a boil and return chicken and any accumulated juices to cooker.

3.     Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just
to maintain even pressure, and cook for 12 minutes. Remove from heat and release pressure quickly.

4.     Discard bay leaf. Stir in parsley, thyme and sage. Season to taste with salt and pepper.


 Tip: Instead of the fresh thyme and sage, you could use 12 tsp (2 mL) each dried thyme and sage.