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8
Caribbean chicken
4.5 litres
Vegetable oil 3 tbsp
Onion, chopped 2 large
Celery, chopped 4 sticks
Carrots, sliced 3
Mushrooms, sliced 500g
Red pepper, de-seeded and sliced
2
Chicken joints, skinned 8
Can sliced peaches 400g
Can pineapple chunks 400g
Cornflour 10 tbsp
Paprika 3 tsp
Soy sauce 3 tbsp
Worcestershire sauce 3 tbsp
Malt/wine vinegar 8 tbsp
Boiling water 1 litre
Salt and freshly ground black pepper
Method
Fry onions, celery, carrot,
mushrooms and pepper in a pan.
Add chicken joints and fry until
browned all over. Drain peaches and
pineapple, reserving juice, and add
them to the pan. To make the sauce,
blend cornflour and paprika with
soy sauce, worcestershire sauce,
vinegar and reserved juice, add
seasoning, boiling water and pour
into pan. Bring the sauce to the
boil, stirring continuously. Transfer
all ingredients to the ceramic pot
and place pot into the base unit.
Cover with the lid and cook for
approximately 5 - 7 hours.
Chicken in white wine sauce
4.5 litres
Chicken joints, skinned 8
Butter 75g
Onion, finely chopped 2 large
Mushrooms, sliced 250g
Cornflour 3 tbsp
Dry white wine 1 litre
Mixed herbs 3 tsp
Salt and freshly ground black pepper
Egg yolks 2
Double cream 9 tbsp
Method
Place the chicken joints and butter
in a pan and gently fry until all the
juices are sealed in. Add the onion
and fry until softened but not
browned. Add the mushrooms and
cook for a minute on low heat.
Blend the cornflour with a little of
the wine. Pour the remaining wine
into the pot with the blended
cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened.
Transfer all ingredients to the
ceramic pot, place in the base of
the slow cooker and place the lid on
the slow cooker. Cook for
approximately 5 - 8 hours. Just
before serving, beat together the
egg yolk and cream. Beat in a few
tablespoons of hot sauce, mix well
together. Pour this mixture into the
ceramic pot and stir until the sauce
thickens.
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