*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 20.)
The Ingredients (for 6 servings):
- 200 g (or 7 oz) of salt pork
- 1 medium onion, weighing approximately 350 g (or 12 oz)
- 2 to 5 carrots, weighing approximately 570 g (or 1¼ lb)
- 6 shallots, weighing approximately 170 g (or 6 oz)
- 4 garlic cloves, weighing approximately 20 g (or ¾ oz)
- 1 chicken, cut into serving-size pieces (or the equivalent weight of chicken legs or breasts)
- 8 g (or 1 tablespoon) of freshly ground black pepper
- 300 ml (or 1¼ cups) of white wine
- 230 g (or 1 cup) of French green lentils, preferably imported from the origin: Le Puy-en-Velay, Haute-Loire, France
- 240 ml (or 1 cup) of chicken broth, preferably home-made
- 15 g (or ½ oz) of fresh herbs, or the dried equivalent (I used rosemary, thyme, and bay leaves)
- 45 ml (or 3 tablespoons) of Dijon mustard
- Cooking grade olive oil
- Dice the salt pork finely.
- Cut the onion into 1-cm (or ⅜-inch) cubes.
- Peel and slice the carrots into rounds.
- Peel the shallots and slice them in half across the rings.
- Peel and crush the garlic cloves or force them through a garlic press.
- Tie the herbs together with a piece of string.
- Cut the chicken into about 12 pieces: 2 wings, 2 drumsticks, 2 thighs, and 4 to 6 serving-size sections of breast.
- Wash the chicken pieces, pat them dry, and season them with the black pepper.
- Place the base of the pressure cooker on the stove and add enough olive oil to thinly coat the bottom of the pan.
- Heat the pan to medium, and add the salt pork.
- Stir the salt pork frequently and cook until it turns a golden brown.
- Remove the salt pork and set it aside.
- Pour off all you can of the rendered pork fat and return the pan to the stove.
- If necessary, add a little more olive oil then place the onion, carrot, and shallot into the pan and stir frequently until the onion is translucent.
- Add the garlic and stir frequently until it starts to smell toasty.
- Remove the vegetables and set them aside.
- Add the chicken pieces, skin-side down, to the pan and allow them to brown for several minutes before turning them and browning them on the other side also.
- Add the wine, and scrape the bottom of the pan with a wooden spoon to deglaze.
- Add the lentils, salt pork, vegetables, chicken broth, herbs, and about one-third of the mustard and stir briefly.
- Following manufacturer's instructions, cover the pressure cooker and cook the chicken at high pressure (100 kPa, or 15 psi) for 12 minutes.
- Following manufacturer's instructions, reduce pressure as quickly as possible.
- Remove the lid, and return the pressure cooker base to medium heat on the stove; simmer the mixture for about 5 minutes to reduce and thicken the liquid.
- Remove the herbs and add the remainder of the mustard, stirring to distribute it evenly.
This is an adaptation of a recipe by Katrina Woodman on taste.com.au.