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1 tablespoon olive oil
3 leeks, cleaned and sliced into 1-inch slices
3 carrots, peeled and sliced ¼-inch thick
3 ribs celery, sliced ¼-inch thick
3 cloves garlic, minced
8 ounces button mushrooms, quartered
1 bay leaf
1½ teaspoons dried thyme
6 boneless skinless chicken breasts, chopped into ½-inch cubes
2 cups chicken stock
2 tablespoons butter, room temperature
3 tablespoons flour
2 cups frozen peas
¾ cup half and half (or heavy cream)
1 tablespoon lemon zest
2 teaspoons salt
freshly ground black pepper
¼ cup chopped fresh parsley
Chicken à la King
Directions
1. Pre-heat the pressure cooker on the BROWN setting.
2. Add the olive oil and cook the leeks, carrots, celery and garlic for 5 minutes.
3. Add the mushrooms, bay leaf, thyme, chicken and chicken stock to the pressure cooker. Stir to
combine and lock the lid in place.
4. Pressure cook on HIGH for 8 minutes. While the chicken is cooking, combine the butter and flour
in a small bowl and mix into a paste. Set this aside.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Turn the
pressure cooker to the BROWN setting and add the frozen peas.
6. Stir the butter and flour paste into the stew and bring the mixture to a boil to thicken the sauce.
Turn off the heat. Add the half and half and season with the lemon zest, salt and pepper. Stir in the
chopped fresh parsley.
7. Serve as a stew over mashed potatoes, pasta, or rice; or serve in a bowl with a biscuit or baked
circle of puff pastry on top.
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Serves 6 to 8
Summary of Contents for K41143
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