Pressure Cooker Chicken, Lentil, and Bacon Stew
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Pressure Cooker Chicken, Lentil, and Bacon Stew Recipe
This is a great cold weather stew that will fill you up!
- 8 oz. (225g) bacon, cut into 1/2-inch pieces
- 1 medium onion, diced
- 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
- 2 medium carrots, roughly chopped
- 2 bay leaves
- 8 oz. (225g) dried French lentils
- 2 1/2 lbs. (1.2Kg) bone-in, skin-on chicken pieces
- 4 cups (1L) chicken stock
- Coarse salt and freshly ground black pepper
- 2 tsp (10 mL) sherry vinegar, plus more to taste
Cook bacon until crisp around edges.Add onions and cook, stirring, until softened.Add lentils, carrots, parsley stems, bay leaves, chicken, and chicken stock.Season gently with salt and pepper and stir to combine.Seal pressure cooker and bring to high pressure. Cook for 20 minutes. Cool and release pressure.Transfer chicken pieces to a bowl. Discard parsley stems. Return lentils to high heat and continue cooking, until reduced to a stew-like consistency. Shred chicken, discarding bones and skin.Stir shredded chicken and vinegar into lentils.Season to taste with salt and pepper, stir in half of chopped parsley.Serve with remaining parsley at the table.
Details:Prep time: Cook time: Total time: Yield: 4-6 servings