Sharp R580d(K) manual Chicken in a POT, Chicken Fricassee, Chicken and Penne Salad, Medium High

Page 45

POULTRY

CHICKEN IN A POT

Serves 4-6

1.5 kg chicken thighs

2 tablespoons tomato paste

1/4 cup plain flour

2 chicken stock cubes

2 rashers bacon, finely chopped

1 tablespoon soy sauce

1 green capsicum, diced

salt and pepper

1 onion, finely chopped

200 g mushrooms, sliced

425 g can peeled tomatoes

 

1.Toss chicken thighs in flour.

2.Combine all ingredients, except mushrooms, in a 3-litre casserole dish.

3.Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

CHICKEN FRICASSEE

Serves 4

1 Iarge cooked chicken

1/4

cup cream

60 g butter

1/4

teaspoon nutmeg

3 tablespoons flour

400 g drained artichoke hearts

2 cups chicken stock

1/2

cup grated cheddar cheese

1 egg yolk

 

 

1.Remove meat from chicken and chop into cubes.

2.Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour, cook a further 40 seconds.

3.Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring halfway through cooking.

4.Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.

5.Pour into a 11/2-Iitre casserole dish. Sprinkle cheese over the top. Cook a further 10-12 minutes on MEDIUM.

CHICKEN WITH BACON

 

AND LEEK SEASONING

Serves 4

No.15 chicken

11/2 cups wholemeal breadcrumbs

60 g butter, melted

1 egg yolk

 

1 leek, finely chopped

salt and pepper

 

2 rashers bacon, chopped

20 g butter, melted, extra

 

1.Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2.Stir in breadcrumbs, 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 14-16 minutes on

MEDIUM HIGH.

6.Turn over, cook a further 14-16 minutes on MEDIUM HIGH.

7.Stand covered with foil for 10 minutes before carving.

CHICKEN AND PENNE SALAD

Serves 6

No.15 chicken 20 g butter

1 packet picador cheese

1 cup chicken stock

1/2 red capsicum, chopped

1/2 yellow capsicum, chopped

1 stick celery, chopped

2 cups penne pasta

4 cups hot tap water

1 tablespoon fresh chives

1.Brush chicken with butter melted for 20 seconds on HIGH.

2.Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.

3.Cool and then remove chicken flesh from the bone.

4.Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5.Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

6.Combine all other ingredients and mix well with chicken, pasta and sauce.

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