Servings: 4 to 6

8  skinless chicken thighs -boned and all visible fat cut off 8  skinless chicken thighs -boned and all visible fat cut off
1 leek, diced small 1 leek, diced small
100ml white wine 100ml white wine
2 chicken stock cubes 2 chicken stock cubes
750ml water (boiling) 750ml water (boiling)
4 large carrots, cut into batons 4 large carrots, cut into batons
700g new potatoes, cut into smaller chunks (1/2) 700g new potatoes, cut into smaller chunks (½)
300g green beans, topped and tailed 300g green beans, topped and tailed
2tsp dried tarragon 2tsp dried tarragon
2tsp dried parsley 2tsp dried parsley
1 chicken bouquet garnis 1 chicken bouquet garnis
300g petit pois 300g petit pois
2 tbsp coarse grain mustard 2 tbsp coarse grain mustard
4 tbsp cornflour 4 tbsp cornflour
Salt and pepper to taste Salt and pepper to taste

Sauté the leek in a small amount of fry light or sunflower oil.
Add the stock cubes and mix around well.
Add the white wine and reduce in the mixture.
Add  the water, chicken thighs, new potatoes, carrots and green beans.
Add the bouquet garnis, tarragon and parsley.
Seal the instant pot and cook for 15 mins (poultry setting)
Release pressure after 15 mins and then add the peas.
Reseal and manual cook for 4 mins plus 10 mins NPR.
Mix the cornflour with a small amount of water to make a thick paste.
Once pressure released. Add the cornflour mix and cook on sauté until thickened.
Add the mustard and season well.
Serve with crusty bread.   Enjoy!