Chicken, tarragon and barley casserole

Method

1. Heat the oil in the uncovered pan of the pressure cooker over a medium heat. Toss the chicken in the flour with some seasoning, then brown for 4 minutes until golden all over. Remove and set aside.
2. Add the onion, celery and garlic to the pan, then toss for a few minutes. Stir in the barley, wine, stock, mustard and zest, then return the chicken to the pan.
3. Put the lid on the pan to bring it up to pressure. Once it reaches the correct pressure, turn down the heat and cook for 20 minutes.
4. Reduce the pressure by using the quick-release method (see manufacturer’s instructions), then remove the lid. Stir through the crème fraîche and tarragon, then heat through without the lid for a few minutes. Taste and adjust the seasoning before serving.