Chicken & Leek Fricassée
- Contains mustard
- Contains Dairy
Prepared with
Ingredients
- 0.88oz unsalted butter
- 1 medium onion, diced
- 14oz leeks, sliced
- 2 slices bacon, chopped into strips
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 28oz boneless chicken breasts, cut into 2.5cm cubes
- 3.5oz mushrooms, sliced
- 14fl. oz chicken stock
- 8.75fl. oz dry cider
- Sprig fresh thyme, finely chopped
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3.5oz frozen peas
- 4.38fl. oz crème fraîche
- 1.75oz plain flour
Instructions
Step 1
Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set to 4. Select START/STOP to begin. Allow to preheat for 2 minutes, then add butter to pot
Step 2
Once butter has melted add onion, leeks, bacon, garlic and sauté until softened for about 5 minutes. Stir a few times
Step 3
Stir in mustard, chicken, mushrooms, stock, cider, thyme, bay leaf and season to taste
Step 4
Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and select QUICK RELEASE. Then press START STOP to begin cooking (the unit will build pressure for approximately 6 minutes before cooking begins)
Step 5
Carefully remove lid when unit has finished releasing pressure. Remove thyme sprig and bay leaf
Step 6
Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set to 3 Select START/STOP to begin. Add remaining ingredients to pot, except pastry and milk. Stir until sauce thickens and bubbles for about 5 minutes
Step 7
When cooking is complete, remove pot from unit and serve with fresh vegetables