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?