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Chicken in a Pot
Serves 4
2 carrots, peeled and sliced
2 onions, sliced
2 stalks celery, sliced
1.5kg chicken pieces
1 teaspoon/5g salt
1 teaspoon/5g ground black pepper
2 cups/500ml chicken stock
1 cup/250ml white wine
1 teaspoons dried basil
1. Place half of the carrots, onion and
celery into the removable crockery
bowl. Add the chicken pieces, salt,
pepper, stock, wine and remaining
vegetables. Sprinkle with herbs. Cover
with lid and cook on LOW setting for
6-8 hours or HIGH setting for 3-4 hours
or AUTO setting for 4-5 hours.
Beef in Red Wine
Serves 4
1.5 kg blade or chuck steak, cubed
1 cup/150g flour
Salt and pepper, to taste
2 tablespoons/40g butter
2 onions, diced
1 leek, finely chopped
2 carrots, chopped
2 cloves garlic, minced
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1 x 750ml red wine
1. Toss meat in flour and seasonings.
2. Heat butter in a frypan and seal
the meat. Place the meat into the
removable crockery bowl and add
onions, leek, carrots, garlic, parsley
and chives.
3. Pour red wine into pan used for
browning the meat and bring to boil.
Pour heated liquid into the removable
crockery bowl, cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours or AUTO
setting for 4-5 hours.