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Abbrevations: tsp = teaspoon tbl = tablespoon
R7
CHICKEN WITH ROSEMARY, LEMON AND
GARLIC
Serves 8
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
Serves 8
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.
4. Serve hot accompanied with crusty bread,
pasta and salad of your choice.
Chicken