Kambrook KSC110 manual Chicken Marengo, Irish Stew

Chicken Marengo

Serves 10–12

2 kg chicken pieces or drumsticks

2 tablespoons flour Salt & pepper to taste

2 tablespoons vegetable oil

2 tablespoons butter

4 cloves garlic, crushed

2 litres chicken stock

1⁄3 cup brandy

4 large tomatoes, peeled & chopped

24mushrooms, chopped

2bouquet garni

2tablespoons chopped parsley

1.Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings.

2.Heat oil and butter in a pan, add the chicken pieces and cook over medium heat until golden, turning frequently.

3.Remove from pan, drain and place in Slow Cooker.

4.Add the garlic, stock, brandy, tomatoes, mushrooms and bouquet garni.

5.Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.

6.Serve on a bed of hot rice or couscous and sprinkle with parsley.

To thicken the sauce, blend 2 tablespoons flour and 2 tablespoons milk until smooth. Remove the chicken from the Slow Cooker, stir the flour mixture into the sauce and cook on HIGH for 10 minutes, stirring occasionally.

Irish Stew

Serves 12

2 kg lamb neck chops

1 kg potatoes, peeled & sliced

500g onions, peeled & sliced Salt & pepper, to taste

3 cups water

1⁄2 teaspoon dried herbs

2 bay leaves

1.Trim any excess fat from chops.

2.Place onions, potatoes then chops into Slow Cooker, then add remaining ingredients.

3.Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.

The starch form the potatoes should make this stew thick and creamy.

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