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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Spring Chicken Stew (pressure cooker) Recipe

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This recipe for Spring Chicken Stew (pressure cooker) is from Auntie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium leeks
1 tbsp olive oil
2 medium carrots, thinly sliced
2 tbsp flour
3/4 c white wine
1/2 c low sodium chicken broth
4 springs fresh thyme (or dried)
1 1/2 golden potatoes, quartered
1 1/2 lbs boneless, skinless chicken thighs or breast
2 c frozen peas, thawed
Directions:
Directions:
Step 1 - Trim roots and darkest green from the leeks think slice leeks ad submerge in large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well.

Step 2 - In a pressure cooker, heat oil. Add leeks ad carrots. Cook until golden 5 mins., stirring occasionally. Stir I'm the flour. Add the white wine chicken broth, thyme, and potatoes. Season with salt and pepper. Top with the chicken.

Step 3 - Seal and cook for 10 mins. - once it starts to steam through top (rocker). Let the pressure release naturally for 10 mins. Stir in peas and let sit for 2 mins. remove and discard thyme stems. Season with salt ad pepper.
Personal Notes:
Personal Notes:
per serving: 351 calories, 8g fat, 2g sat. fat, 107 mg cholesterol, 193mg sodium, 37 carbs, 6g fiber, 6g sugar, 29g protein

 

 

 

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