EASY AND DELICIOUS FOOD TO SHARE WITH FAMILY AND FRIENDS
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.
Add the butter to the pan and pour in the peas. Place the leeks
