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12
Recipes - Poultry
M
ethod:
1 Place the chicken joints and butter in the Cooking Pot and gently
f
ry until sealed on all sides.
2 Add the onion and fry until softened but not browned. Add the
m
ushrooms and cook for a minute on low heat.
3 B
lend the cornflour with a splash of wine. Pour the remaining wine
into the pot with the blended cornflour, mixed herbs and seasoning.
Bring to the boil, stirring continuously until thickened.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cover with the Glass Lid and cook for approximately 5-8 hours on
the Medium setting.
6 Just before serving, beat together the egg yolks and cream. Beat in
a few tablespoons of the cooking liquid, mix well together. Pour this
mixture into the Cooking Pot and stir until the sauce thickens.
I
ngredients:
• 4
chicken joints, skinned
• 30g butter
• 1
large onion, finley chopped
• 125g mushrooms, sliced
• 2tbsp cornflour
• 500ml dry white wine
• 1tsp mixed herbs
• 2
egg yolks
• 5
tbsp double cream
• salt and pepper
Chicken in white wine sauce
Method:
1 Coat the chicken with flour. Melt the butter in the Cooking Pot and
fry the chicken until golden brown on all sides.
2 Add the onion and celery and gently fry until softened but not
browned.
3 Add the mushrooms and garlic and stir in the stock. Bring to the
boil and season.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Ensure that the chicken and vegetables are immersed. Cover with
the Glass Lid and cook for approximately 5-7 hours on the Medium
setting.
6 Before serving, stir in the cream.
Ingredients:
• 4 chicken quarters
• 30g butter
• 2tbsp plain flour
• 1 large onions, finley chopped
• 3 celery sticks, thinly sliced
• 250g mushrooms, thinly sliced
• 1 garlic cloves, crushed
• 375ml chicken stock
• 4tbsp cream (optional)
• salt and pepper
Chicken and mushroom casserole
460012 rev1.qxp_Layout 1 26/01/2018 15:20 Page 12
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