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Heat the oil in a pan. Coat the chicken in seasoned flour and brown all over. Transfer to the
cookpot. Put the bacon and onion in the pan and soften but don’t brown. Stir in the remaining
flour and add the other ingredients. Bring to the boil, stirring, and pour over the chicken. Cook
for the time shown. Remove the bay leaf, clove and bouquet garni before serving.
Country Chicken Casserole LOW = 8-10 hours; HIGH = 5-7 hours
• 200g tinned tomatoes, in. juice
• 2 chicken joints, skinned
• 100g tinned sweet corn, drained
• 1 stick celery, finely chopped
• 1 small onion, finely chopped
• 25g white cabbage, finely shredded
• 1 bay leaf
• ½ tsp mixed herbs
• 160ml chicken stock, boiling
• salt and freshly ground black pepper to
taste
Put all the ingredients into the cooking pot making sure that the fresh vegetables are covered
by the boiling hot stock. Cook for the time shown.
Chinese Chicken and Mushroom LOW = 8-10 hours; HIGH = 3½-5 hours
• 1 tbsp cooking oil
• 2 chicken joints
• 1 onion, roughly chopped
• 2 tbsp cornflour
• 150ml chicken stock
• 225g button mushrooms, halved
• 2 tbsp soy sauce
• juice of 1 lemon
• 1 tsp sugar
• salt and pepper to taste
Heat the oil in a large pan and fry the chicken till golden brown. Transfer to the cookpot. In the
remaining oil, fry the onions till transparent, stir in the cornflour, then gradually stir in the stock.
Add the other ingredients, bring to the boil, pour over the chicken, and cook for the time shown.
Chicken with Barbecue Sauce HIGH = 4½-5 hours
• 750g chicken breast or thigh meat
• 30g butter
• 1 small onion, finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp vinegar
• 3 tbsp mango chutney, chopped
• ¼ tsp French mustard
• ½ tsp caster sugar
• 1½ tsp Worcestershire sauce
• salt and pepper to taste
Rub inside the cookpot with a little of the butter. Season the chicken. Heat the remaining butter
in a large pan and brown the chicken pieces all over. Transfer to the cookpot. Put the onion in
the pan and fry for 2-3 minutes, without colouring. Add the other ingredients and bring to the
boil. Pour over the chicken and cook for the time shown.
Pears in Red Wine LOW = 6-8 hours; HIGH = 3-5 hours
• 75g sugar
• 400ml red wine
• Rind and juice of 2 lemons
• 2 cloves
• 2 medium or 1 large ripe pear(s)
Put the sugar, wine, lemon rind, juice and cloves in a pan. Heat gently, stir till the sugar dissolves,
then take off the heat. Peel the pears, leaving them whole, complete with stalks. Stand them in
the cookpot, stalks upwards, and pour over the syrup. Cook for the time shown, turning the
pears occasionally, so they’re evenly coated with the syrup and colour evenly. Remove the
cloves, and serve hot or chilled with cream.
Rhubarb and Orange LOW = 3-4 hours; HIGH = 2-2½ hours
• 500g rhubarb
• 75g sugar
• grated rind and juice of 1 medium orange
• 300ml water
Wash the rhubarb and cut into 2.5cm (1”) pieces. Put the ingredients into the cookpot and cook
for the time shown.
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