Chicken Lentil Stew Recipe
- 7 years ago
Pressure Cooker Chicken, Lentil, and Bacon Stew Recipe
This is a great cold weather stew that will fill you up!
Ingredients:
8 oz. (225g) bacon, cut into 1/2-inch lardons
1 medium onion, diced
12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
2 medium carrots, roughly chopped
2 bay leaves
8 oz. (225g) dried French lentils, such as Le Puy
2 1/2 lbs. (1Kg) bone-in, skin-on chicken pieces
4 cups (1L) chicken stock
Coarse salt and freshly ground black pepper
2 tsp (10 mL) sherry vinegar, plus more to taste
Method:
Cook bacon until crisp around edges.
Add onions and cook, stirring, until softened.
Add lentils, carrots, parsley stems, bay leaves, chicken, and chicken stock.
Season gently with salt and pepper and stir to combine.
Seal pressure cooker and bring to high pressure.
Cook for 20 minutes.
Cool and release pressure.
Transfer chicken pieces to a bowl.
Discard parsley stems.
Return lentils to high heat and continue cooking, until reduced to a stew-like consistency.
Shred chicken, discarding bones and skin.
Stir shredded chicken and vinegar into lentils.
Season to taste with salt and pepper, stir in half of chopped parsley.
Serve with remaining parsley at the table.
This is a great cold weather stew that will fill you up!
Ingredients:
8 oz. (225g) bacon, cut into 1/2-inch lardons
1 medium onion, diced
12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
2 medium carrots, roughly chopped
2 bay leaves
8 oz. (225g) dried French lentils, such as Le Puy
2 1/2 lbs. (1Kg) bone-in, skin-on chicken pieces
4 cups (1L) chicken stock
Coarse salt and freshly ground black pepper
2 tsp (10 mL) sherry vinegar, plus more to taste
Method:
Cook bacon until crisp around edges.
Add onions and cook, stirring, until softened.
Add lentils, carrots, parsley stems, bay leaves, chicken, and chicken stock.
Season gently with salt and pepper and stir to combine.
Seal pressure cooker and bring to high pressure.
Cook for 20 minutes.
Cool and release pressure.
Transfer chicken pieces to a bowl.
Discard parsley stems.
Return lentils to high heat and continue cooking, until reduced to a stew-like consistency.
Shred chicken, discarding bones and skin.
Stir shredded chicken and vinegar into lentils.
Season to taste with salt and pepper, stir in half of chopped parsley.
Serve with remaining parsley at the table.