Pressure Cooker Chicken, Lentil, and Bacon Stew
This is a great cold weather stew that will fill you up!
Ingredients
| Bacon | 8 Ounce (cut into 1/2 | |
| Onion | 1 Medium , diced | |
| Parsley sprig | 12 (eaves roughly chopped, stems tied together with a piece of kitchen twine) | |
| Carrots | 2 Medium , roughly chopped | |
| Bay leaves | 2 | |
| French lentils | 225 Gram (dried) | |
| Chicken pieces | 1 Kilogram (bone | |
| Chicken stock | 4 Cup (64 tbs) | |
| Coarse salt | To Taste | |
| Freshly ground black pepper | To Taste | |
| Sherry vinegar | 2 Teaspoon (plus more to taste) |
Directions
MAKING:
1. Cook bacon until crisp around edges.
2. Add onions and cook, stirring, until softened.
3. Add lentils, carrots, parsley stems, bay leaves, chicken, and chicken stock. Season gently with salt and pepper and stir to combine.
4. Seal pressure cooker and bring to high pressure. Cook for 20 minutes. Cool and release pressure.
5. Transfer chicken pieces to a bowl. Discard parsley stems.
6. Return lentils to high heat and continue cooking, until reduced to a stew-like consistency.
7. Shred chicken, discarding bones and skin. Stir shredded chicken and vinegar into lentils.
8. Season to taste with salt and pepper, stir in half of chopped parsley.
SERVING:
9. Serve with remaining parsley at the table.
Recipe Summary
Nutrition Facts
Serving size
Calories 554Calories from Fat 131
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 745 mg31.04%
Total Carbohydrates 42 g14%
Dietary Fiber 8 g32%
Sugars 5 g
Protein 61 g122%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
