Honey Mustard Chicken

• porsiyonlar: 4
• aktif süre: 35 mins

Malzemeler

1 tablespoon olive oil

8 skinless chicken thigh cutlets (1.6kg), fat trimmed

2 tablespoons cornflour (cornstarch)

2 teaspoons dry mustard powder

1⁄2 cup (125ml) dry white wine (see notes)

1 cup (250ml) chicken stock

1/4 cup (70g) wholegrain mustard

2 tablespoons honey

1 medium leek (350g), sliced thickly

2 stalks celery (300g), trimmed, sliced thickly

400g (12/2oz) baby carrots, trimmed

1 cup (120g) frozen peas

1/4 cup (60ml) pouring cream

1/4 cup coarsely chopped fresh

flat-leaf parsley

Yöntemler

1 Heat oil in a 6-litre (24-cup) pressure cooker. Cook chicken, in batches, until browned. Return chicken to cooker.

2 Meanwhile, place cornflour and mustard powder in a large jug; gradually whisk in wine and stock until smooth. Add mustard and honey; whisk until smooth. Pour mustard mixture over chicken in cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 8 minutes.

3 Release pressure using the quick release method (page 8). Remove lid. Add leek, celery and carrots. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 3 minutes.

4 Release pressure using the quick release method (page 8). Remove lid. Stir in peas and cream; simmer, uncovered, until heated through.

Season to taste.

5 To serve, divide chicken, vegetables and cooking broth among bowls; top with parsley.