Chicken cooks quickly in a pressure cooker, while staying beautifully moist. The addition of pearl barley to this casserole gives the creamy, flavoursome sauce plenty of body and texture.
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Ingredients
- 2 tbsp olive oil
- 8 bone-in, skin-on chicken thighs
- 15g plain flour
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, finely chopped
- 125g pearl barley
- 125ml dry white wine
- 300ml chicken stock
- 2 tbsp Dijon mustard
- Grated zest of 1 lemon
- 3 tbsp crème fraîche
- 2 tbsp finely chopped fresh tarragon
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Method
- 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.
- 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.
- 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.
- 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.
Nutrition
- 532kcals Calories
- 22.3g (7g saturated) Fat
- 40.8g Protein
- 40.5g (2.8g sugars) Carbs
- 1.3g Salt
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