Poultry, Chicken In A Pot, Chicken And Macaroni Bake

POULTRY

CHICKEN IN A POT

4 chicken thighs

1/4 cup plain flour

2 rashers bacon, finely chopped

1 green capsicum, diced

1 onion, finely chopped

425 g can peeled tomatoes

1 tablespoon tomato paste

2 chicken stock cubes

1 tablespoon soy sauce salt and pepper

100 g mushrooms, sliced

1.Toss chicken thighs in flour.

2.Add chicken and all other ingredients (except mushrooms) to a large casserole dish.

3.Cover and cook for 30 minutes on 70%. Stir at 10 minutes intervals.

4.Add mushrooms. Cook uncovered for a further 5-7 minutes on 70%.

Serves 2-4

CHICKEN AND MACARONI BAKE

No. 15 chicken	100 g vintage chedder cheese
20 g butter, melted	100 g mozzarella cheese
2 cups macaroni	100 g romano cheese
3 cups hot tap water	1 tablespoon chopped parsley
1/4 cup plain flour
300 mL sour cream
250 mL chicken stock

1.Melt butter for 30 seconds on 100%. Brush over Chicken.

2.Place on a roasting rack. Cook for 30 minutes on 70%, turning halfway through cooking.

3.Allow chicken to cool.

4.Place macaroni in a large bowl. Cover with hot water. Cook for 20 minutes on 100%. Stir halfway.

5.Remove flesh from chicken.

6.Mix together plain flour, sour cream and chicken stock.

7.Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and cook for 15-20 minutes on 70%.

8.Sprinkle with parsley.

9.Serve immediately with a tossed salad.

Serves 4

CHICKEN WITH BACON

AND LEEK SEASONING

No. 15 chicken

60 g butter, melted

1 leek, finely chopped

2 rashers bacon, chopped

11/2 cups breadcrumbs

1 egg yolk (beaten) salt and pepper

20 g butter, melted, extra

1.Combine butter, leek and bacon in a bowl. Cook for 1 minute on 100%.

2.Stir in bread, egg yolk and seasonings. Mix well.

3.Fill cavity of chicken with stuffing and secure with a toothpick.

4.Brush chicken with extra melted butter.

5.Place chicken on a rack, breast-side down, cook for 20 minutes on 70%.

6.Turn over, cook a further 20 minutes on 70%.

7.Stand covered with aluminium foil for 10 minutes before serving.

Serves 4

APRICOT CHICKEN

4 chicken thighs

1 packet French onion soup

1 tablespoon plain flour

375 mL apricot nectar

300 g dried apricot halves

1.Place in a large casserole dish.

2.Toss chicken in combined French onion soup and plain flour.

3.Cook chicken for 13 minutes on 70%, cover with lid.

4.Pour over apricot nectar and apricots.

5.Cook, covered, for 13 minutes on 70%.

6.Serve hot with pasta.

Serves 4