Morphy Richards Slow Cooker manual Caribbean chicken, Chicken in white wine sauce

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48726 rev2:x 02/11/2009 14:26 Page 8

Caribbean chicken

Chicken in white wine sauce

 

2.5 litres

4.5 litres

 

 

 

Vegetable oil

2 tbsp

3 tbsp

 

 

 

Onion, chopped

2 small

2 large

 

 

 

Celery, chopped

2 sticks

4 sticks

 

 

 

Carrots, sliced

2

3

 

 

 

Mushrooms, sliced

250g

500g

 

Red pepper, de-seeded and sliced

 

1

2

 

 

 

Chicken joints, skinned

4

8

 

 

 

Can sliced peaches

200g

400g

 

 

 

Can pineapple chunks

400g

400g

 

 

 

 

Cornflour

2 tbsp

3 tbsp

 

 

 

Paprika

1 tsp

3 tsp

 

 

 

Soy sauce

1 tbsp

3 tbsp

 

 

 

Worcestershire sauce

1 tbsp

3 tbsp

 

 

 

Malt/wine vinegar

4 tbsp

8 tbsp

 

 

 

Boiling water

1/2 litre

1 litre

Salt and freshly ground black pepper

Method

Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches and pineapple, reserving juice, and add them to the pan. To make the sauce, blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the ceramic pot and place the pot into the base unit. Cover with the lid and cook for approximately 41/2-61/2hours.

 

2.5 litres

4.5 litres

 

 

Chicken joints, skinned

 

 

4

8

 

 

 

Butter

30g

75g

 

 

 

Onion, finely chopped

1 large

2 large

 

 

 

 

Mushrooms, sliced

125g

250g

 

 

 

Cornflour

2 tbsp

3 tbsp

 

 

 

Dry white wine

500ml

1 litre

 

 

 

Mixed herbs

1 tsp

3 tsp

 

 

 

Egg yolks

2

2

 

 

 

Double cream

5 tbsp

9 tbsp

Salt and freshly ground black pepper

Method

Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Bring to the boil, stirring continuously until thickened. Transfer all ingredients to the ceramic pot, place in the base of the slow cooker and place the lid on the slow cooker. Cook for approximately 41/2-71/2hours. Just before serving, beat together the egg yolk and cream. Beat in a few tablespoons of hot sauce, mix well together. Pour this mixture into the ceramic pot and stir until the sauce thickens.

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Contents Slow cooker Safety InstructionsRequirements FeaturesElectrical Care for Ceramic potSuitable foods for Slow cookingCook on Equivalent cook times for LOW and High settingsCooking Guide Recipes SoupsMinestrone soup Lentil soupChicken paprika PoultryVegetable soup Caribbean chicken Chicken in white wine sauceChicken and mushroom casserole Fricasse of TurkeyMeat New England beefBeef in red wine Hungarian GoulashChilli con carne Steak and kidney ragoutBeef Curry Bolognese saucePork goulash Oriental honeyed porkPork and pineapple curry Boiled hamIrish stew Lamb with lentilsSausage Pot Vegetarian curryDesserts Pears in Red WineFruit compote Great becauseWebsite Weight/volume Cleaning your Conversion table Slow cookerHelpline Guarantee Your ONE Year GuaranteeRegistering Your TWO Year