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