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Chicken
continued
R7
Chicken with mushrooms
2 tablespoons oil
2kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, sliced
1 cup white wine
2 cups chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons plain flour
3
⁄
4
cup 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 in the removable
crockery pot.
2. Top chicken with mushrooms, leeks, wine, stock,
pepper, salt and lemon thyme. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
3. Stir in blended flour, cream and sour cream
1 hour before end of cooking. Replace lid and
continue cooking.
Serve hot accompanied with steamed baby new
potatoes and asparagus spears.
Burmese chicken
2 tablespoons oil
2 large onions chopped or whole
1
⁄
4
cup lemon grass stalks, finely sliced
2 bay leaves
2 small red chilli, finely chopped
8 garlic cloves, crushed
1
1
⁄
2
tablespoons fresh ginger, grated
3 teaspoons ground turmeric
1
⁄
2
teaspoon ground cardamom
1 teaspoon ground cinnamon
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon ground coriander seeds
1
⁄
2
teaspoon ground ginger
1 teaspoon salt
1 teaspoon cracked black pepper
2kg chicken thigh fillets, diced
2 cups chicken stock
Chopped fresh coriander, for serving
1. Heat oil in a non-stick pan. Add onion and cook
over medium heat until soft. Stir in lemon grass,
bay leaves, chilli, garlic, ginger, turmeric,
cardamom, cinnamon, cumin, coriander, ground
ginger, salt and pepper, cook for 1 minute.
Add chicken and stir to coat with onion mixture.
2. Place chicken mixture and stock into the
removable crockery bowl.
3. Cover with lid and cook on Low 8-10 hours or
High 4 hours.
Serve hot sprinkled with coriander if desired and
accompanied with steamed rice and Cucumber raita.
88
Chicken
Chicken with rosemary, lemon
and garlic
1 tablespoon olive oil
2 tablespoons butter
2 kg chicken pieces, skin removed, bone in
1 cup white wine
1
1
⁄
2
cups chicken stock
1
⁄
3
cup lemon juice
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
6 garlic cloves, halved
1
⁄
4
cup chopped fresh rosemary
1. Heat oil and butter in a non-stick pan. Cook
chicken over medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice, pepper,
chillies, lemon rind, garlic and rosemary in the
removable crockery bowl. Cover with lid and cook
on Low 8-10 hours or High 4-5 hours.
Serve hot accompanied with oven-roasted potatoes,
pumpkin and steamed green beans.
Chicken cacciatore
2 tablespoons olive oil
12 small chicken drumsticks (skins removed)
2 large onions, sliced
4 garlic cloves, crushed
1 x 750ml Italian-style tomato cooking sauce
20 Kalamata olives, pitted
1
⁄
2
cup white wine
1 cup 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 8-10 hours or High 4-5 hours.
Serve hot accompanied with crusty bread, pasta and
salad of your choice.
68
R6