12
Recipes - Poultry
Method:
1Place the chicken joints and butter in the Cooking Pot and gently
fry until sealed on all sides.
2Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on low heat.
3Blend 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.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Cover with the Glass Lid and cook for approximately 5-8 hours on
the Medium setting.
6Just 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.
Ingredients:
•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
•5tbsp double cream
•salt and pepper
Chicken in white wine sauce
Method:
1Coat the chicken with flour. Melt the butter in the Cooking Pot and
fry the chicken until golden brown on all sides.
2Add the onion and celery and gently fry until softened but not
browned.
3Add the mushrooms and garlic and stir in the stock. Bring to the
boil and season.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Ensure that the chicken and vegetables are immersed. Cover with
the Glass Lid and cook for approximately 5-7 hours on the Medium
setting.
6Before 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
