Chicken and pear stew with sage
Get out the pressure cooker and make this exquisite dish in no time.
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Cooking tools:
- Pressure cooker
- Skillet
- Tongs
- Paper towel
- Stove
- Chef's knife
- Cutting board
- Airtight container
Ingredients
- 1 tablespoon olive oil
- 4 chicken thigh cutlets (800g)
- 40 grams butter
- 1 leek (350g), sliced thinly
- 2 cloves garlic, crushed
- 1/3 cup (80ml) verjuice
- 3/4 cup (180ml) chicken stock
- 8 fresh sage leaves
- 2 parsnips (500g), quartered
- 2 firm pears (460g), peeled, cored, quartered
- 1/4 cup loosely packed fresh sage leaves, extra
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