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Cooking Guide
Poultry
Chicken and Potato Casserole
Serves: 4
Ingredients:
1 chicken, cooked
500 g potatoes, peeled and
thinly sliced
1
/
4
cup water
30 g butter
1 onion, finely chopped
1 clove garlic, crushed
2 tablespoons plain flour
1 cup chicken stock
1 teaspoon French mustard
1
/
2
cup cream
3
/
4
cup grated tasty cheese
paprika
Method:
Remove chicken meat from bones. Place potatoes
and water in a 2-litre casserole dish. Cover and cook
on HIGH for 8 to 10 minutes. Drain. Combine
chicken and potatoes. Set aside. Place butter in a
4-cup glass jug and cook on HIGH for 1 minute. Add
onion and garlic to jug and cook on HIGH for 1 to 2
minutes. Add flour and stir. Gradually add stock and
blend to a smooth paste. Cook on HIGH for 2 to 3
minutes.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on MED HIGH for 4 to 6 minutes.
Serve with vegetables.
Italian Chicken Casserole
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 clove garlic, crushed
6 chicken pieces
250 g baby onions or
4 small peeled and left whole
1 can (425 g) tomatoes
1
/
4
cup tomato paste
1
/
2
teaspoon marjoram
1
/
2
teaspoon oregano
100 g button mushrooms
20 black olives
2 tablespoons chopped parsley
salt and pepper
Method:
Place all ingredients into a 3-litre casserole dish and
mix well. Cover.
To Cook by Combination:
Cook on Combination 5 for 45 to 50 minutes. Stir
halfway through cooking.
To Cook by Auto Menu:
Prepare as above and cover with a lid. Select
,
then press
.
Start
Casserole
A
Tarragon Chicken and Mushrooms
Serves: 6 to 8
Ingredients:
1 kg chicken pieces
1 onion, sliced
1
/
2
teaspoon dried tarragon leaves
salt and peper
150 g mushrooms, finely sliced
1 can (440 g) cream of mushroom soup
1
/
2
cup sour cream
Method:
Place chicken and onion in a 4-litre casserole dish.
Cook on MEDIUM for 25 to 30 minutes. Drain away
any excess fat. Season with tarragon and salt and
pepper. Add mushrooms. Cook on MEDIUM for 3 to
4 minutes. Blend together soup and sour cream.
Spoon over chicken. Cover and cook on MEDIUM
for 12 to 15 minutes. Remove chicken to a serving
platter. Stir sauce and spoon over chicken. Serve
with rice or vegetables.
To Cook by Combination:
Place all ingredients in a 4-litre casserole, except
mushrooms and sour cream. Cover with lid. Cook on
Combination 5 for 30 minutes. Stir in mushrooms
and sour cream, cover, and continue to cook on
Combination 5 for a further 15 to 20 minutes. Stir
and serve.
Coq au Vin
Serves: 4 to 6
Ingredients:
8 to 12 pickling onions
4 slices streaky bacon,
rinds removed, bacon chopped
1 kg chicken pieces
125 g button mushrooms,
washed and dried
3
/
4
cup hot chicken stock
1
/
4
cup red wine
2 cloves garlic, crushed
20 g butter, cut into pieces
1 teaspoon mixed herbs
freshly ground black pepper
Method:
Place onion and bacon into a 3-litre casserole dish
and cook on HIGH for 2 to 3 minutes. Add remaining
ingredients and combine well.
To Cook by Combination:
Cover and cook on Combination 5 for 30 to 35
minutes. Remove lid, stir and rearrange chicken
pieces. Continue to cook on Combination 5 for 15 to
20 minutes. Stand 10 minutes before serving.
To Cook by Auto Menu:
Prepare as above and cover. Select
,
then press
.
Start
Casserole
A
MC
MC
MC