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PAge heAder.....
CHICKEN WITH SHALLOTS
AND GARLIC
Serves 4 to 6
INGREDIENTS
2lbs chicken pieces (thigh cutlets and
drumsticks), excess fat and skin removed
¼ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons vegetable oil
2 teaspoons butter
1 head garlic, peeled and separated
6 to 8 eshallots or small onions, peeled
1 cup (250ml) dry white wine
1 fresh sprig thyme plus 1 tablespoon fresh
thyme leaves
¾ cup (185ml) cooled chicken stock
1 tablespoon cornflour
METHOD
Season chicken pieces with salt and pepper.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator light
illuminates.
2. Enter 18 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Add oil and butter to bowl, heat
for 30 seconds. Add chicken pieces in
batches and cook until golden brown all
over. Remove and set aside. Add garlic
and shallots, sauté for 3 minutes or
until garlic and onions are light golden
brown. Add wine and sprig of thyme and
bring to the boil. Simmer for 2 minutes.
Mix cooled chicken stock and cornflour
together, pour this mixture in and stir
well. Add chicken pieces and mix well.
Secure lid on.
Slow Cooking Setting
4. Press FUNCTION button then select
COOK, indicator light will illuminate.
5. Enter 6HR TIME, time is displayed
on LED.
6. Press START/CANCEL button. Once
timer is “0” and 5 beeps sound. Open lid.
7. Cook chicken pieces until they are
very tender and falling off the bone.
Stir through fresh thyme leaves and
adjust seasoning.
SLOW COOK RECIPES - CHICKEN
BPR600XL_IB_B13.indd 51 18/01/13 1:03 PM