![]() ![]() Then, pour the beurre manié liquid back into the cooker and bring it all to a simmer. Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Return the cooker to the BROWN or SAUTÉ setting.Cut the chicken into bite sized pieces or shred the chicken with two forks. Transfer the chicken pieces to a cutting board. Then, release the residual pressure from the cooker using the QUICK-RELEASE method and carefully remove the lid. When the time is up, let the pressure drop naturally for 10 minutes.While the stew is cooking combine the softened butter and flour in a bowl to form a paste (called a beurre manié).Return the chicken to the pot, submerging it the liquid and vegetables. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Deglaze the cooker with the white wine, scraping up any brown bits on the bottom of the cooker. Add the butter to the cooker and sauté the onions, celery, carrots and dried herbs for a few minutes.Season the chicken pieces with salt and freshly ground black pepper, brown it on all sides and then set it aside.Pre-heat the pressure cooker (Instant Pot®) using the BROWN or SAUTÉ setting.I do like to serve it with some crusty baguette to sop up the sauce at the end and a green salad dressed with a simple vinaigrette is a perfect side, but all you really need is a spoon. It’s loaded with vegetables and has a good dose of protein, so it really doesn’t need anything else. What to Serve with Chicken StewĪ stew like this is truly a one pot meal. That helps eliminate any lumps of beurre manié. ![]() Because there are pieces of vegetables in the stew, it’s easiest to ladle a little liquid into your bowl with the beurre manié first to loosen it and then add it to your stew. This gets whisked into the sauce at the end and when the stew boils again, the flour will thicken the liquid. Though it has a fancy French name, it’s really just room temperature butter and flour mixed together to form a paste. So, to thicken the stew after it has finished cooking, we use something called a beurre manié. While the chicken is cooking, you need liquid to boil to create the steam that is needed to build pressure inside the pot. In a pressure cooker, you always thicken a stew after the fact. Just remember that people don’t tend to eat stews with knives, so make the chicken pieces small enough to fit on a spoon to be eaten politely. I think shredding the chicken adds to the rustic character of the stew, but if you’d prefer to cut the chicken into cubes, please do. ![]() The dark meat especially will just about shred itself when you shoot it a stern glance. To Shred or To Chop?Īs I mentioned above, once the chicken comes out of the cooker, you’ll be amazed at how tender it is. A stew is a blank palette – you can add whatever vegetables you like. You could also decide to add cabbage or Brussels sprouts if you like them. If you want to add other vegetables to this stew, aside from the basic vegetables I mentioned above, please do! You might like to replace the onion with leek or swap out some or all of the potatoes for parsnips or turnips. I say good chicken stock and I mean it! The chicken stock is going to carry a lot of the flavor for this stew, so either use your own homemade broth or buy a good brand of stock. It is what it is! You’ll need your basic vegetables – onion, carrots, celery, potatoes and peas – some chicken, a few spices, wine and good chicken stock. There are no unusual or hard to find ingredients included. This instant chicken stew is also a basic chicken stew. Pressure cooking really infuses food with flavor and makes foods so tender that the chicken will practically shred itself when the time comes. No-one can believe it! This stew tastes like it’s been simmering for hours on the stovetop, but the pressure cooker is the secret. Telling my guests that as they enjoy this great warm-up meal is one of my secret pleasures. When you take your first spoonful of this instant chicken stew, it’s hard to imagine that it only cooks under pressure for 8 minutes. ![]()
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