Chicken, Walnut And Broad Bean Casserole - Philips HD2137 Manual

Chicken, walnut and broad bean casserole

INGREDIENTS
1.5kg chicken thigh fillets
2 tbsp. plain flour
2 tbsp. vegetable oil
20g butter
1 large brown onion, chopped coarsely
1.
Toss chicken in flour to coat, shake off excess. Reserve excess flour. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for
10 minutes and press START (Do not close the lid); cook chicken in batches, until browned. Remove from pot, Wipe pot with absorbent paper.
2.
Put butter into same pan, press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START (Do not close the lid);
cook onion, carrot and celery, stirring, until softened. Add garlic; cook, stirring, until fragrant. Stir in reserved excess flour, then
stock, mustard and curry powder, stir over on SAUTÉ/SEAR LOW TEMP for 3 minutes until mixture boils and thickens.
3.
Place celeriac, top with chicken in a pot. Move onion mixture onto chicken.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 3 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5.
Meanwhile, place broad beans in a meduim heatproof bowl, cover with boiling water. Stand 2 minutes, drain. Peel away grey skins.
6.
Add broad beans to cooker. Close the lid. Press the STEW button, set cooking time for 30 minutes and press START.
Season to taste. Serve sprinkled with nuts and celery leaves.
Cooking time starts once pressure has been maintained.
Pre+Cooking time slow
2 medium carrots, sliced thickly
2 stalks celery, trimmed, chopped coarsely
2 cloves garlic, chopped finely
2 cups chicken stock
2 tbsp. dijon mustard
Set the valve to
or
pressure
4 hrs 1 hr 20 mins
1 medium celeriac, chopped coarsely
2 cups frozen broad beans, peeled, shell removed
1 tbsp. curry powder
"Seal" position. Check that the float valve is in the down position.
SERVES 6
Chicken 41