Friday, January 13, 2017

Cookbook Countdown: Chicken with Leeks and Mustard Cream Sauce

Tonight's pressure cooker dinner was again from from The Best Pressure Cooker Cookbook EverChicken with Leeks and Mustard Cream Sauce (p32). This was similar, but different, to the Garlic Lemon Chicken I made a week ago.

Again, I made a half recipe, with four thighs standing in for half a chicken. I did use all the leeks (I had some needing to be used) and made a whole recipe of sauce.

This recipe starts with browning some diced smoked bacon in the pressure cooker. I used smoked lardons, which are easier to get in France (and have a bit more "chew" since they're thicker). Remove them from the pan when they're done and brown the chicken pieces. Set these aside as they're done. Then soften a couple of chopped shallots in the pan, adding some white wine and dried rosemary after a minute or so. Boil the wine till it's reduced by half. Return the chicken and bacon to the pan, add chicken stock (actually Thanksgiving turkey stock tonight), and scatter one-inch segments from two leeks over the chicken. At this point you might cover the pan and put it all in the oven for half an hour or forty-five minutes. With the pressure cooker, you close the pot, set it to the lower pressure, put it over high heat to bring it to pressure, then cook for ten minutes after it gets to pressure. Release the pressure, and remove the chicken and leek, covering them to keep them warm. Whisk dijon mustard into the sauce (I thought some grainy mustard might be nice instead) and boil until the sauce has reduced by about a third, two to three minutes. Add a good slog of cream and boil until the sauce has thickened, about three more minutes. Season with salt and pepper and serve over the chicken.


January starts a new year with Cookbook Countdown. Why don't you choose a book, or two, or more, from your cookbook shelf and join in?

4 comments:

  1. Looks good, Kaye! Think I might just go ask my mother if she still have her pressure cooker (of course, she does - still in the original packing - and rarely used too! there was an episode of sort! if I remember correctly!).

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  2. Looks delicious, Kaye! And with the lardons and leeks with white wine, I can imagine the delicious flavours!

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  3. Sounds delicious, Kaye. I love chicken cooked with white wine. IT gives it such a great flavor.

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  4. Yep, this one would be a great find indeed, such wonderful flavors and it all looks moist and delicious.

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