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Chicken casserole in cider and mustard, 4-6 servingsBy Lollypops123First set Ninja foodie to sear/sauté for 2 minutes add butter and oil, allow the butter to melt.
Then add all the chicken ( cut in half/optional) turning until golden, then remove with a slotted spoon. Set aside cover with tin foil.
Add onion/leeks, bacon,celery, carrots and apple allow to soften 3 minutes.
Remove apple wedges and set aside. Place the chicken back in and add the Cider and stock. If using dry herbs add now.
Place the pressure cooker lid on ensuring the pressure is set to seal.
Set on high for 13 minutes, quick release.
Remove lid and test chicken is tender and cooked through (I use a thermometer) chicken is cooked at 79c.
Set to sear/sauté and replace the apple wedges.
Add the mustard, Creme fraiche, tarragon if fresh.
Bring back to boil then simmer on low for 2-3 mins.
I usually serve this with French beans, peas or broccoli and rice.
Enjoy....!
