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Chicken, Mustard and
Sage Casserole Serves 6-8
2kg thigh cutlets, fat and skin removed
¹/
³
cup plain flour
¼ cup olive oil
3 large leeks, washed and sliced thickly
2 cloves garlic, crushed
½ cup dry white wine
1kg kumara, peeled and cut into large
chunks
1 cup chicken stock
Zest of one lemon
2 tablespoons Dijon mustard
Salt and pepper
1 tablespoon chopped fresh sage
1. Dust chicken in flour, shaking off excess
flour. Heat oil in a large frypan and cook
chicken in batches until brown. Transfer to
a plate.
2. Heat remaining oil in frypan, cook leeks
and garlic together until leeks have
softened. Add wine and cook for 1 minute
or until the alcohol has evaporated.
3. Place kumara into the base of slow cooker
and top with chicken and onion mixtrue.
Add remaining ingredients, except sage.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
4. Season to taste and sprinkle with sage.
Serve with rice.
Chicken and Olive Casserole Serves 4-6
2kg chicken pieces, skin and fat removed
½ cup plain flour
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 medium tomato, roughly chopped
1 cup pitted green olives
1 bunch baby carrots, top and tailed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 cup chicken stock
Salt and freshly ground black pepper to taste
1. Dust chicken pieces in plain flour. Heat oil
in a large frypan; add chicken in batches
and cook until well browned. Remove and
place in slow cooker.
2. Add onion & garlic and cook 1-2 minutes,
or until onion has softened. Place in slow
cooker with remaining ingredients. Cover
and cook on HIGH 3-4 hours or LOW 6-8
hours.
3. Season to taste and serve hot with creamy
mashed potatoes.
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