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Recipes continued
Chicken, Mustard and Sage Casserole
Serves 6-8
8 thigh chicken cutlets, fat and skin removed
¼ cup plain flour
¼ cup olive oil
3 large leeks, washed and sliced thickly
2 cloves garlic, crushed
1 cup dry white wine
1 kg baby new potatoes, halved
1 cup chicken stock
Zest of one lemon
2 tablespoons Dijon mustard
Salt and pepper
8 sage leaves, whole
1 tablespoon chopped fresh sage
1. Dust chicken in flour, shaking off excess
flour. Heat half the oil in a large non-stick
frying pan. Cook chicken in batches until
brown. Transfer to a plate.
2. Heat remaining oil in frying pan, cook leek
and garlic for 3-4 minutes or until leeks
have softened. Add wine and cook until
reduced by half.
3. Place potatoes into the base of slow cooker
and top with chicken and leek mixture.
Add remaining ingredients, except chopped
sage. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
4. Season to taste and sprinkle with sage.
Serve with crusty bread.
Hainanese Chicken with Rice
Serves 4-6
1.5kg whole chicken, rinsed
4 cups water
2 green onions, chopped
5cm piece ginger, chopped
1 teaspoon salt
Topping
4 green onions, thinly sliced
2 tablespoons finely shredded ginger
2 tablespoons peanut oil
1 teaspoon sesame oil
sea salt
coriander leaves, to serve
light soy sauce, to serve
1. Place chicken in slow cooker. Add water,
green onions, ginger and salt. Cover and
cook on HIGH for 2-2 ½ hours.
2. Remove chicken and cut into pieces.
Transfer chicken to a serving plate. Top
with extra green onions and ginger.
3. Heat peanut oil and sesame oil in a small
saucepan until just smoking. Pour hot
oil over chicken. Sprinkle with salt and
coriander.
4. Serve with soy sauce and steamed rice.
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