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COQ AU VIN (S)
Serves: 4 to 6
Ingredients:
750 g chicken thigh fillets, diced
4 rashers bacon, chopped
8 baby onions, peeled
2 cloves garlic, crushed
1
⁄2 cup white wine
1
1
⁄2 cups chicken stock
1
⁄4 cup tomato paste
300 g button mushrooms
1 tablespoon plain flour
Method:
Place chicken, bacon, onions and garlic in a 3-litre
casserole dish cook on P10 for 8 to 10 minutes. Add
remaining ingredients except flour cook on P6 for 20
to 25 minutes, stirring halfway through cooking. Mix
flour with two tablespoons water and stir into chicken
mixture. Cook on P10 for 2 to 3 minutes. Serve with
rice or crusty bread.
To cook by Sensor Cook:
Place all ingredients except flour in a 3-litre casserole
dish cover with plastic wrap. Select Casseroles, then
Start. Finish by thickening with flour as above.
CHICKEN AND POTATO CASSEROLE
Serves: 4
Ingredients:
1 cooked BBQ chicken
500 g potatoes, peeled and thinly sliced
1
1
⁄4 cups 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 P10 for 8 to 10 minutes. Drain. Combine chicken
and potatoes. Set aside. Place butter in a 4-cup glass
jug and cook on P7 for 40 seconds. Add onion and
garlic to jug and cook on P10 for 1 to 2 minutes. Add
flour and stir. Gradually add stock and blend to a
smooth paste. Cook on P10 for 2 to 3 minutes. Stir
every minute.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on P7 for 4 to 6 minutes. Serve
with vegetables.
CHICKEN CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets, sliced
2 cups finely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 3 to 4 minutes. Add chicken
and combine. Cook on P7 for 6 minutes, stirring once
during cooking. Add vegetables and coconut milk. Stir
well. Cover and cook on P10 for 4 to 6 minutes.
Serve with Jasmine rice.
SPICY CHICKEN CURRY
Serves: 4 to 6
Ingredients:
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon finely grated root ginger
2 teaspoons ground coriander
1
⁄2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chilli powder
3 tablespoons vinegar
1 kg chicken breast fillets, cut into strips
1 cup chicken stock
1
⁄4 cup coconut cream
Method:
Place onion, garlic and ginger in a 3-litre dish and cook
on P10 for 2 to 3 minutes. Add spices and vinegar to
onion mixture and cook on P10 for 1 to 2 minutes. Add
chicken and stock to onion mixture and cook on P6 for
10 to 15 minutes , stirring 2 to 3 times. Before serving,
stir through coconut cream. Heat for 1 to 2 minutes on
P6. Serve with rice, pappadums and sambals.
Spicy Chicken Curry
Poultry and Eggs
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