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Chicken and mushroom
casserole
4.5 litres
Chicken quarters 8
Butter 75g
Flour 3 tbsp
Onions, finely chopped 2 large
Celery, thinly sliced 3 sticks
Mushrooms, thinly sliced 500g
Clove of garlic, crushed 2
Chicken stock 1 litre
Salt and freshly ground black pepper
Cream (optional) 7 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 ceramic pot and place the pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
approximately 5 - 7 hours. Before
serving, stir in the cream.
Fricasse of Turkey
4.5 litres
Turkey portions 8
Onions, finely chopped 2 large
Butter 75g
Mushrooms, sliced 225g
Bouquet garni
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock 1 litre
Cornflour 5 tbsp
Milk 9 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, including the stock,
except the milk and cornflour, and
bring to the boil. Transfer all the
ingredients to the ceramic pot.
Place the ceramic pot in the slow
cooker base unit. Place the lid over
the slow cooker. Cook for
approximately 4 - 6 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.
48795 MUK Rev1 4/6/08 15:11 Page 9