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Chicken and mushroom casserole
2.5 litres
Chicken quarters 4
Butter 30g
Flour 2 tbsp
Onions, finely chopped 1 large
Celery, thinly sliced 3 sticks
Mushrooms, thinly sliced 250g
Clove of garlic, crushed 1
Chicken stock 375ml
salt and freshly ground black pepper
Cream (optional) 4 tbsp
Method
Toss the chicken in the flour, place
in a pan and fry in the butter until
golden brown on all sides. Add the
onion and celery and gently fry until
softened but not browned. Add the
mushrooms and garlic and stir in
the stock. Bring to the boil and
season. Transfer all ingredients to
the slow crock pot and place pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
approximately 4
1
/2 - 6
1
/2 hours.
Before serving, stir in the cream.
Fricasse of Turkey
2.5 litres
Turkey portions 4
Onions, finely chopped
1 large
Butter 30g
Mushrooms, sliced 125g
Bouquet garni
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock 400ml
Cornflour 2 tbsp
Milk 4 tbsp
Method
In a pan, gently fry the onions in the
butter until softened but not
browned. Cube the turkey meat and
add to the pan. Add the remaining
ingredients, except the milk and
cornflour, and bring to the boil.
Transfer all the ingredients to the
crock pot. Place the crock pot in the
slow cooker base unit. Place the lid
over the slow cooker. Cook for
approximately 3
1
/2 - 5
1
/2 hours.
Remove the bouquet garni and
lemon half an hour before serving.
Pour the liquid into a pan. Blend the
cornflour with the milk and pour into
the pan. Stir well and leave to
thicken.
48790 MUK Rev1 1/5/08 15:55 Page 9