Ingredients
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3 medium leeks
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1 tbsp olive oil
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2 medium carrots, thinly sliced
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2 tbsp flour
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3/4 cup white wine
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1/2 cup low-sodium chicken broth
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4 sprigs fresh thyme
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1 1/2 lbs golden potatoes, quartered
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1 1/2 lbs boneless, skinless chicken thighs
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2 cups frozen peas, thawed
Steps
1
Trim roots and darkest green from the leeks. Thinly slice leeks and submerge in large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well.
2
In a multi-cooker or electric pressure cooker, heat the oil on the sauté function. Add leeks and carrots. Cook until golden, 5 min., stirring occasionally. Stir in the flour. Add the white wine, chicken broth, thyme, and potatoes. Season with salt and pepper. Top with the chicken.
3
Seal and set to high pressure. Cook 10 min. Let pressure release naturally for 10 min. and then press quick-release button. Stir in the peas and let sit 2 min. Remove and discard thyme stems. Season with salt and pepper to taste.
Tips
To make in a slow cooker, omit the flour and add all the remaining ingredients (chicken should be fresh or thawed) to a 5- to 6-qt slow cooker. Cover and cook on high 4-5 hours, until chicken is cooked through and potatoes are tender.
