Quick And Easy Pressure Cooker Chicken, Lentil, And Bacon Stew With Carrots Recipe Recipe

Name: Quick And Easy Pressure Cooker Chicken, Lentil, And Bacon Stew With Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons; 1 medium onion, diced (about 1 cup); 2 medium carrots, peeled and roughly chopped; 8 ounces dried French lentils, such as Le Puy; 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine; 2 bay leaves; 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well); 1 quart; or store-bought low-sodium chicken stock; Kosher salt and freshly ground black pepper; 2 teaspoons sherry vinegar, plus more to taste

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for serving
8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
1 medium onion, diced (about 1 cup)
2 medium carrots, peeled and roughly chopped
8 ounces dried French lentils, such as Le Puy
12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
2 bay leaves
2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
1 quart
or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons sherry vinegar, plus more to taste

1
Heat oil in a pressure cooker over medium-high heat until shimmering. Add bacon and cook until starting to crisp around edges, about 1 minute. Add onions and cook, stirring, until softened but not browned, about 2 minutes longer. Add carrots, lentils, parsley stems, bay leaves, chicken legs, and chicken stock. Season gently with salt and pepper and stir to combine.
2
Seal pressure cooker and bring to high pressure. Cook for 20 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl. Discard parsley stems. Return lentils to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken, discarding bones and skin.
3
Stir chicken and vinegar into beans. Season to taste with salt and pepper, stir in half of chopped parsley, and serve, passing remaining parsley, sherry vinegar, and olive oil at the table.

937

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for serving, 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons, 1 medium onion, diced (about 1 cup), 2 medium carrots, peeled and roughly chopped, and more.

Yes, Quick And Easy Pressure Cooker Chicken, Lentil, And Bacon Stew With Carrots Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick And Easy Pressure Cooker Chicken, Lentil, And Bacon Stew With Carrots Recipe

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