Chicken And Pear Stew With Sage

• 1 tbsp olive oil
• 4 None chicken thighs
• 2 tbsp butter
• 1 None leek, thinly sliced
• 2 cloves garlic, crushed
• 1/3 cup verjuice
• 3/4 cup chicken stock
• 8 None fresh sage leaves
• 2 None parsnips, quartered
• 2 None firm pears, peeled, cored and quartered
• 1/4 cup loosely packed fresh sage leaves

1. Heat oil in a 6-quart pressure cooker. Cook chicken, in batches, until browned. Remove from cooker.
2. Melt half the butter in cooker. Cook leek and garlic, stirring, until leek softens. Return chicken to cooker with verjuice, stock and sage; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 10 mins.
3. Release pressure using the quick release method; remove lid. Add parsnip and pear; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 5 mins.
4. Meanwhile, melt remaining butter in small skillet on high heat. Cook 1/4 cup sage leaves until bright green and crisp. Drain on paper towels.
5. Release pressure using the quick release method; remove lid. Season to taste. Serve stew sprinkled with crisp sage leaves.

olive oil, chicken thighs, butter, garlic, verjuice, chicken stock, sage, parsnips, firm pears, sage

Taken from recipes-plus.com/api/v2.0/recipes/34766 (may not work)