Quick chicken pot
| Recipe By: | Luke Dale-Roberts |
| Serves: | 2-4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 small onion, finely diced
- 3 shallots, chopped
- 4 celery stalk, diced
- 6 fresh thyme sprigs, leaves only
- 6 leaves fresh sage, chopped
- 4 cloves organic garlic, crushed
- 3 Tbsp fresh ginger, finely grated
- 3 Tbsp butter
- olive oil, to drizzle
- 1 free-range chicken
- 200 g carrot, peeled and cut into chunks
- 1 kg butternut
- 4 cups cold water
- sea salt and freshly ground black pepper, to taste
- flat-leaf parsley
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Cooking Instructions
- In a pressure cooker, sauté the onion, shallots and celery with the herbs, garlic and ginger in the butter and oil.
- Add the chicken and brown lightly. Add the carrots, butternut, water and seasoning.
- Cook at high pressure for 35 minutes.
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