45 minutes
A rich and hearty stew made with chicken, lentils, bacon, and carrots, perfect for a comforting meal.
tablespoons
Slab Bacon, cut into 1/2-inch lardons
0 oz
Medium Onion, diced
cups
Medium carrots, peeled and roughly chopped
each
Parsley Stems, tied together with a piece of kitchen twine
sprigs
each
Bone-in, Skin-on Chicken Pieces, mix of thighs and drumsticks preferred
0 lb
quarts
to taste
to taste
teaspoons
Flat Leaf Parsley, roughly chopped
sprigs
Extra Virgin Olive Oil, for serving
to taste
1. Heat oil and cook bacon
Begin by heating two tablespoons of extra-virgin olive oil in your pressure cooker over medium-high heat until it shimmers. Once the oil is hot, add the bacon or pancetta and cook for about one minute. This will start rendering the fat and add a rich flavor to your stew. When the bacon begins to crisp around the edges, it's time to add the diced onion.
2. Cook onion
Cook the onion for about two minutes, just long enough to soften it without browning it.
3. Add vegetables and lentils
Next, add the chopped carrots, dried lentils, tied parsley stems, bay leaves, and chicken pieces to the pressure cooker. Pour in the chicken stock and season generously with kosher salt and freshly ground black pepper. Stir everything together to combine the ingredients thoroughly.
4. Cook under pressure
Seal the pressure cooker and bring it to high pressure. Once at high pressure, cook for 20 minutes. This will allow the flavors to meld and the chicken to become tender. After the cooking time, cool the pressure cooker under cold running tap water or use the quick release valve if you're using an electric model. This rapid pressure reduction will help to avoid overcooking the stew.
5. Remove chicken and parsley stems
Use tongs to transfer the chicken pieces to a bowl and discard the parsley stems.
6. Reduce lentils
Place the pressure cooker back on high heat and cook the lentils for about five minutes, stirring occasionally to thicken the stew to a hearty consistency.
7. Shred chicken
While the lentils are reducing, shred the chicken, discarding the bones and skin. Return the shredded chicken to the pot and stir in two teaspoons of sherry vinegar. Taste the stew and adjust the seasoning with additional salt, pepper, and vinegar as needed.
8. Add parsley and serve
Finally, stir in half of the chopped parsley. Serve the stew hot, garnished with the remaining chopped parsley, a drizzle of extra-virgin olive oil, and a splash of sherry vinegar for a bright finish.
Skip the meat altogether, add a variety of mushrooms for umami depth, and use vegetable broth. Incorporate a splash of soy sauce or tamari for added flavor.
Lamb replaces chicken, add apricots for sweetness, and season with cumin, cinnamon, and a pinch of saffron. Serve with couscous.
Substitute beef for chicken, barley for lentils, and add Worcestershire sauce and mushrooms for an earthy take on the classic stew.
Swap the lentils for cannellini beans and add diced tomatoes, olives, rosemary, and a splash of white wine. Serve with crusty bread.
Replace the chicken with cauliflower and potatoes, use chickpeas instead of lentils, and cook with coconut milk and curry powder. Top with fresh cilantro.
Use organic carrots, farm-fresh chicken, high-quality bacon, and French green lentils (lentilles du Puy) for the best flavor and texture.
Thoroughly brown the chicken pieces in batches to develop a rich base flavor for your stew.
Render the bacon slowly to crisp it up and use the released fat for sautéing vegetables, adding a smoky flavor to the stew.
Cook low and slow for flavors to meld and chicken to become tender without falling apart.
Caramelize onions, garlic, and carrots in bacon fat to add sweetness and complexity to the dish.
Comments (0)