Manual Cuisinart EPC 1200 (page 12 of 19) (English)

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Nutritional information per serving:

Calories 467 (43% from fat) • carb. 19g • pro. 47g

• fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg

• calc. 104mg • fiber 6g

Chicken with Herb

Dumplings

Old-fashioned comfort food in just a little

bit of time.

Makes 4 servings

¼ cup unbleached all-purpose flour

1½ teaspoons kosher salt, divided

½ teaspoon freshly ground black

pepper

8 skinless chicken thighs

(about 3 pounds), bone in,

trimmed of all visible fat

2 tablespoons unsalted butter

1½ cups chopped onion

1 cup sliced celery

1 teaspoon dry thyme or fines

herbes

12 ounces baby cut carrots

2½ cups low-sodium chicken stock

or broth

½ cup dry white wine

2-3 sprigs fresh parsley

1 bay leaf

1 recipe Herb Dumplings (follows)

Combine flour, ½ teaspoon of the salt,

and pepper. Dust chicken lightly with

seasoned flour. Place half the butter in

cooking pot of the Cuisinart

™

Electric

Pressure Cooker and select Browning.

When butter is melted and bubbly, add

4 chicken thighs to the cooking pot.

Cook for 3 to 4 minutes on each side to

brown. Transfer to a platter and repeat

with remaining chicken. Select Sauté.

Add onions, celery and thyme. Cook,

stirring, until onions are translucent.

Stir in carrots, chicken stock/broth, and

wine. Return browned chicken and any

accumulated juices to the cooking pot.

Lay fresh parsley over the top and tuck in

bay leaf.

Cover and lock lid in place. Select High

Pressure and set timer for 10 minutes.

While chicken is cooking, prepare Herb

Dumplings. When audible beep sounds,

use Quick Pressure Release to release

pressure. When float valve drops, remove

lid carefully, tilting away from you to allow

steam to disperse. Remove and discard

parsley sprigs and bay leaf.

Select Sauté. When chicken mixture

begins to bubble, arrange dumplings

on top. Cover loosely (do not lock lid in

place), and cook for 10 to 15 minutes,

until dumplings are puffed and cooked

through. Serve hot.

Nutritional information per serving

(including dumplings):

Calories 732 (50% from fat) • carb. 102mg

• pro. 90g • fat 15g • sat. fat 12g • chol. 412mg

• sod. 248mg • calc. 425mg • fiber 7g

Herb Dumplings

Makes 8 dumplings

2 cups unbleached all-purpose

flour

1 tablespoon baking powder

½ teaspoon salt

5 tablespoons unsalted butter

1 large egg, lightly beaten

¾ cup buttermilk

Place flour, baking powder, and salt in

a medium bowl; stir to combine. Use

a pastry blender or 2 forks to cut in

butter until mixture resembles a coarse

meal. (This may also be done in a food

processor fitted with the metal chopping

blade.)

Stir in egg and buttermilk, and mix until

the dough just comes together. Place

on a floured surface and dust with flour.

Using floured hands, turn and fold 4

times. Pat out to a 1-inch thickness. Cut

into 8 equal pieces.

This recipe may also be used to make

biscuits. Roll out to ¾-inch thickness and

cut into 12 pieces. Bake on a parchment

lined baking sheet in a preheated 400°F

oven for 18 to 22 minutes.

Nutritional information per serving (2 dumplings):

Calories 377 (40% from fat) • carb. 47g • pro. 10g

• fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg

• calc. 290mg • fiber 2g

Curried Chicken Salad

with Apples &

Toasted Almonds

Prepare this summertime favorite without

heating up the kitchen!

Use our recipe or your own favorite.

Makes 6 to 8 servings

1 medium onion, peeled and

quartered

1 carrot, peeled and cut into 1-inch

pieces

1 rib celery, cut into 1-inch pieces

8 peppercorns

1 cup water or low-sodium

chicken broth/stock

3 pounds chicken breast halves,

bone in, skin on

¾ cup lowfat mayonnaise – or more

to taste

2-3 tablespoons curry powder

½ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

2 cups diced apples (½-inch dice)

or 1 cup apples + 1 cup halved

grapes

1 cup sliced celery

1 cup toasted slivered almonds

2 tablespoons finely chopped

onion or shallot

Place onion, carrot, celery, peppercorns

and water or broth in cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Insert

trivet/rack in cooking pot, and arrange

chicken on rack. Cover and lock lid in place.

Select High Pressure and set timer for 9

minutes. When audible beep sounds, use

Natural Pressure Release for 10 minutes,

then release any remaining pressure using

Quick Pressure Release. Transfer chicken to

a bowl. Strain liquid and pour over chicken.

Allow chicken to cool in cooking liquid.

To prepare chicken salad, remove chicken

from cooking liquid. (If chilled, the liquid will

have congealed – it has wonderful flavor;

save for other recipes using chicken stock.

It may be frozen.) Remove and discard skin

and bones. Cut or tear the chicken into

½-inch pieces and reserve.

Place mayonnaise, curry powder, salt, and

pepper in a large bowl and stir with a whisk.

Add the apples (and grapes if using), celery,

toasted almonds, and onions/shallots. Stir

well. Add cut/shredded chicken and stir to

combine. Cover and chill until ready to serve.

Nutritional information per serving

(based on 8 servings):

Calories 381 (53% from fat ) • carb. 14g • pro. 32g

• fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg

• calc. 91mg • fiber 4g

Green Chicken Chili

Makes about 10 cups

1 cup dried pinto beans

5 cups water

½ tablespoon unsalted butter

½ tablespoon olive oil

1 medium onion, finely chopped

1 medium carrot, peeled and

chopped

2 medium red peppers

2 jalapeño peppers

4 cloves garlic, finely chopped

4 cans (4 ounces each)

chopped green chile peppers

1 chipotle pepper

3 pounds chicken – mix of breasts

and thighs, skin removed

4 cups chicken broth

¼ teaspoon kosher salt

tablespoons unsalted butter, softened

2 tablespoons unbleached

all-purpose flour

Place dried pinto beans and water in cooking

pot of the Cuisinart

™

Electric Pressure

Cooker. Select High Pressure. Set timer for

15 minutes. When audible beep sounds use

Natural Pressure Release to release pressure.

When float valve drops, remove lid carefully,

tilting away from you to allow steam to

disperse. Test beans; if they need more cook

time, select simmer until they reach desired

doneness. Remember beans will be heated

again in the chile.

Strain beans and reserve. Wash and dry

cooking pot.

Place butter and oil in the cooking pot.

Select Sauté. Once butter and oil begin to

sizzle, stir the chopped onions into the pot.

Sauté for about a minute or 2, until onions

start getting soft. Stir in the carrot. Sauté for

about 3 minutes, stirring occasionally. Stir

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Cuisinart EPC 1200 Manual

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