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Chicken continued
17
ChiCken CaCCiatore
Serves 8
2 tablespoons olive oil
16 small chicken drumsticks (skins removed)
2 large onions, peeled and sliced
4 garlic cloves, peeled and crushed
1 x 750ml Italian-style tomato cooking sauce
20 Kalamata olives, pitted
1⁄2 cup / 125ml white wine
1 cup / 250ml chicken stock
125g button mushrooms, quartered
2 tablespoons fresh basil leaves chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
1. Heat oil in a non-stick pan. Add chicken drumsticks
in batches and cook over medium heat until lightly
browned. Place chicken in the removable crockery
bowl.
2. Place onion and garlic into the non-stick pan and
cook over medium heat, until onion is soft. Stir in
tomato sauce, olives, wine, stock, mushrooms,basil,
rosemary and sugar.
3. Pour combined mixture over the chicken in the
removable crockery bowl. Cover with lid and cook
on Low setting 8-10 hours, Auto setting 6-8 hours or
High setting 4-5 hours.
4. Serve hot accompanied with crusty bread, pasta and
salad of your choice.
ChiCken with mushrooms
Serves 8-10
2 tablespoons oil
2.5kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, trimmed and sliced
1 cup / 250ml white wine
2 cups / 500ml chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons plain flour
3⁄4 cup / 190ml cream
3⁄4 cup sour cream
1. Heat oil in a non-stick pan. Add chicken in batches
and cook over a medium heat until lightly browned.
Place chicken into the removable crockery bowl.
2. Top chicken with mushrooms, leeks, wine,
stock,pepper, salt and lemon thyme. Cover with lid
and cook on Low setting 8-10 hours, Auto setting 6-8
hours or High setting 4-5 hours.
3. Blend flour, cream and sour cream together and stir
into chicken mixture 1 hour before end of cooking.
Replace lid and continue cooking.
4. Serve hot accompanied with steamed baby new
potatoes and asparagus spears.