Breville BSC300W manual Chicken cacciatore Chicken with mushrooms

Chicken continued

Chicken cacciatore	Chicken with mushrooms
Serves 8	Serves 8-10
2 tablespoons olive oil	2 tablespoons oil
16 small chicken drumsticks (skins removed)	2.5kg chicken thigh fillets, diced
2 large onions, peeled and sliced	250g button mushrooms, sliced
4 garlic cloves, peeled and crushed	2 small leeks, trimmed and sliced
1 x 750ml Italian-style tomato cooking sauce	1 cup / 250ml white wine
20 Kalamata olives, pitted	2 cups / 500ml chicken stock
1⁄2 cup / 125ml white wine	2 teaspoons cracked black pepper
1 cup / 250ml chicken stock	1 teaspoon salt
125g button mushrooms, quartered	2 tablespoons fresh lemon thyme, chopped
2 tablespoons fresh basil leaves chopped	2 tablespoons plain flour
1 tablespoon fresh rosemary, chopped	3⁄4 cup / 190ml cream
1 tablespoon sugar	3⁄4 cup sour cream

1.Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook over medium heat until lightly browned. Place chicken in the removable crockery bowl.

2.Place onion and garlic into the non-stick pan and cook over medium heat, until onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms,basil, rosemary and sugar.

3.Pour combined mixture over the chicken in the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 6-8 hours or High setting 4-5 hours.

4.Serve hot accompanied with crusty bread, pasta and salad of your choice.

1.Heat oil in a non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken into the removable crockery bowl.

2.Top chicken with mushrooms, leeks, wine, stock,pepper, salt and lemon thyme. Cover with lid and cook on Low setting 8-10 hours, Auto setting 6-8 hours or High setting 4-5 hours.

3.Blend flour, cream and sour cream together and stir into chicken mixture 1 hour before end of cooking. Replace lid and continue cooking.

4.Serve hot accompanied with steamed baby new potatoes and asparagus spears.

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