Ingredients
- 4 chicken breasts
- with wing
- flour (for dusting)
- 3 tbsp. olive oil
- 4 medium red potatoes
- 2 cups baby carrots
- 3 stalks celery
- 1 1/2 cups pearl onions
- peeled
- 2 sprigs thyme
- 1 bay leaf
- 1 1/2 cups chicken stock
- 1 1/2 cups water
- 1 cup dry, white wine
- salt & pepper
Preparation
Step 1
1. Season the chicken well with salt and black pepper. Place a few cups of
flour on a counter, place the chicken on the flour, and turn the chicken a
few times, on all sides, until the chicken is coated with flour.
2. Place the oil in the inner pot, and set the cooker on brown mode. Place the
floured chicken in the oil, and cook until the chicken is lightly browned on
all sides. Remove the chicken and reserve.
3. Add all the vegetables and cook for 5 minutes.
4. Add the remaining ingredients and then add the chicken back in the pot.
5. Place the lid on the cooker. Lock lid and close the rapid release button.
6. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80).
7. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to
rapid release. When the steam is completely released, remove the lid. Serve.