Heat the olive oil in a medium casserole dish over medium heat. Season the chicken thighs with salt and pepper, then brown them for 3–4 minutes per side until golden. Remove and set aside.

In the same pan, add the onion, carrot and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.

Sprinkle in the flour and stir to coat the veg. Gradually add the stock and wine, stirring constantly.

Return the chicken to the pan. Add the mustard, thyme and bay leaf. Bring to a simmer, then reduce the heat, cover, and cook gently for 25 minutes.

Add the peas (if using) in the last 5 minutes. Remove the bay leaf, check seasoning, and finish with chopped parsley.

• Use the Sauté function to brown the chicken and soften the veg as above.
• After adding liquids and chicken back to the pot, pressure cook on High for 8 minutes.
• Quick release, stir through peas, and finish on Sauté for 2–3 minutes to thicken slightly.