FARMHOUSE CHICKEN RECIPES

Steps:

• BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.
• HIGH PRESSURE FOR 20 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
• QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
• BEFORE SERVING: Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.

Steps:

• Preheat the oven to 150°C/fan130°C/gas 2. Heat 2 tbsp of the oil in a flameproof casserole over a medium heat. Add the chicken pieces, skin-side down, and cook for 4-5 minutes on each side until browned. Transfer to a dish and season with salt. Cover and set aside.
• If there’s a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. Add the carrots and leeks and cook for 5-7 minutes, stirring occasionally, until just browned. Add the potatoes and herbs and cook for a further 2-3 minutes. Season with salt.
• Return the chicken pieces to the casserole and add just enough water to cover. Bring to the boil, cover with a lid, then transfer to the preheated oven. Cook for about 1 hour.
• Return the casserole to the hob and remove the lid. Using a slotted spoon, transfer the chicken and vegetables to a warm serving platter. Cover with foil to keep warm. Bubble the juices over a medium heat for 3–5 minutes to reduce slightly, then stir in the cream. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 5 minutes.
• Stir in the mustard, parsley and chives and some ground black pepper. Taste and season. Pour the sauce over the chicken and vegetables and serve immediately.