Filter
Top Products
Roast Chicken
Serves 4
1.8kg whole chicken
2 tablespoons olive oil
2 teaspoons paprika
4 cloves garlic, peeled
4 sprigs thyme
¼ cup white wine
1 tablespoon cornflour
1. Wash the chicken in cold running water
and pat dry with an absorbent paper towel.
Rub with a little olive oil and season all
over with paprika, salt and pepper. Place
garlic and thyme inside the chicken cavity.
2. Using the Browning mode, heat the
remaining oil on SEAR. When pre-heated
and READY appears in the LCD screen,
PRESS START. Cook the chicken, turning
occasionally until browned.
3. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 7 ½ hours or HIGH
for 3 ½ hours. Remove chicken from pan;
cover to keep warm.
4. Strain the pan juices through a sieve.
Discard any solids and return strained
liquid to pan. Stir through combined wine
and cornflour. Using the Browning mode
set on SEAR, stir until mixture boils and
thickens.
5. Serve chicken and gravy with salad or
vegetables.
Ricotta Stuffed Chicken
Serves 4
¼ cup pine nuts
200g fresh ricotta
¼ cup finely chopped semi-dried tomatoes
1 cup (30g) baby spinach, finely shredded
4 chicken marylands
1 tablespoons olive oil
1 cup chicken stock
1 tablespoon cornflour
Steamed vegetables, to serve
1. Using the Browning mode, heat on 150°C.
When pre-heated and READY appears in
the LCD screen, PRESS START. Add pine
nuts and stir until toasted. Place in a
bowl with ricotta, semi-dried tomatoes and
spinach. Season with salt and pepper.
2. Slide you finger between the skin and the
flesh of the chicken to make a pocket,
leaving skin attached to chicken at the
edges. Working with one clean hand to
open pocket, force the stuffing into the
pocket with your index finger.
3. Using the Browning mode, heat the oil
on SEAR. When pre-heated and READY
appears in the LCD screen, PRESS START.
Add the stuffed chicken skin-side down;
cook for 3 minutes or until browned. Turn
chicken over, being careful not to lose the
filling. Cook for a further 2 minutes. Add
the stock.
4. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours. Remove the chicken from the
pan and cover with foil to keep warm.
5. Using the Browning mode, set on SEAR,
stir cornflour combined with 2 tablespoons
of water into the liquid. Stir until mixture
boils and thickens.
6. Serve chicken and sauce with steamed
vegetables.
Recipes continued
16