Ninja Foodi Chicken, Bacon, Cabbage and New Potato Dinner

Select Sauté High on the Ninja Foodi. Add the bacon and cook for 3–4 minutes, stirring occasionally, until it begins to brown and release its fat.

Season the chicken thighs with the black pepper and dried thyme, if using. Add them to the pot and brown for about 3 minutes on each side. Work in batches if necessary, then remove the chicken briefly if you need more room.

Add the onion and garlic, if using, and cook for 2 minutes.

Pour in the chicken stock or water. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen any browned pieces and help prevent a burn warning.

Add the new potatoes, then place the chicken thighs on top.

Fit the pressure-cooking lid and set the valve to Seal. Pressure cook on High for 10 minutes for bone-in chicken thighs or 7 minutes for boneless chicken thighs.

When cooking has finished, carefully perform a quick pressure release before opening the lid.

Add the sliced cabbage. Select Sauté Low, loosely cover with the lid and cook for 5–8 minutes, stirring occasionally, until the cabbage is tender.

Remove the chicken and vegetables to a serving dish. Stir the prepared chicken gravy and mustard, if using, into the liquid remaining in the pot.

Simmer on Sauté Low for 2–4 minutes, stirring regularly, until the gravy is hot and reaches your preferred consistency.

Return the chicken, bacon, potatoes and cabbage to the pot and gently coat everything in the gravy.

For crispier chicken skin, place the chicken on top and use Air Crisp at 200°C for 5–8 minutes. Do not use the pressure-cooking lid for this step.

Check that the thickest part of the chicken has reached at least 75°C before serving. Taste the gravy before adding any salt, as the bacon, stock and gravy may already contain plenty.