Dinner

Chicken & Leek Fricassée

Step 1 of 7

Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set to 4. Select START/STOP to begin. Allow to preheat for 2 minutes, then add butter to pot

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Step 2 of 7

Once butter has melted add onion, leeks, bacon, garlic and sauté until softened for about 5 minutes. Stir a few times

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Step 3 of 7

Stir in mustard, chicken, mushrooms, stock, cider, thyme, bay leaf and season to taste

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Step 4 of 7

Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and select QUICK RELEASE. Then press START STOP to begin cooking (the unit will build pressure for approximately 6 minutes before cooking begins)

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Step 5 of 7

Carefully remove lid when unit has finished releasing pressure. Remove thyme sprig and bay leaf

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Step 6 of 7

Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set to 3 Select START/STOP to begin. Add remaining ingredients to pot, except pastry and milk. Stir until sauce thickens and bubbles for about 5 minutes

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Step 7 of 7

When cooking is complete, remove pot from unit and serve with fresh vegetables

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut into 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
100g frozen peas
125ml crème fraîche
50g plain flour

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 cloves garlic, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut into 2.5cm cubes
3.5oz mushrooms, sliced
14fl. oz chicken stock
8.75fl. oz dry cider
Sprig fresh thyme, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
3.5oz frozen peas
4.38fl. oz crème fraîche
1.75oz plain flour

Compatible with

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Share this recipe