Breville BSC400 manual Garlic, Chicken cacciatore, Chicken with mushrooms, Burmese chicken

Chicken

Chicken with rosemary, lemon
	8
and garlic

1 tablespoon olive oil

2 tablespoons butter

2 kg chicken pieces, skin removed, bone in

1 cup white wine

11⁄2 cups chicken stock

1⁄3 cup lemon juice

2 teaspoons cracked black pepper

3 small red chillies, finely chopped

2 teaspoons grated lemon rind

6 garlic cloves, halved

1⁄4 cup chopped fresh rosemary

1.Heat oil and butter in a non-stick pan. Cook chicken over medium heat until golden brown.

2.Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.

Serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green beans.

Chicken cacciatore 6

2 tablespoons olive oil

12 small chicken drumsticks (skins removed)

2 large onions, sliced

4 garlic cloves, crushed

1 x 750ml Italian-style tomato cooking sauce

20 Kalamata olives, pitted

1⁄2 cup white wine

1 cup chicken stock

125g button mushrooms, quartered

2 tablespoons fresh basil leaves chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon sugar

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 8-10 hours or High 4-5 hours.

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

Chicken continued

Chicken with mushrooms 8

2 tablespoons oil

2kg chicken thigh fillets, diced

250g button mushrooms, sliced

2 small leeks, sliced

1 cup white wine

2 cups chicken stock

2 teaspoons cracked black pepper

1 teaspoon salt

2 tablespoons fresh lemon thyme, chopped

2 tablespoons plain flour

3⁄4 cup cream

3⁄4 cup sour cream

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

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

3.Stir in blended flour, cream and sour cream

1 hour before end of cooking. Replace lid and continue cooking.

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

Burmese chicken 8

2 tablespoons oil

2 large onions chopped or whole

1⁄4 cup lemon grass stalks, finely sliced

2 bay leaves

2 small red chilli, finely chopped

8 garlic cloves, crushed

11⁄2 tablespoons fresh ginger, grated

3 teaspoons ground turmeric

1⁄2 teaspoon ground cardamom

1 teaspoon ground cinnamon

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander seeds

1⁄2 teaspoon ground ginger

1 teaspoon salt

1 teaspoon cracked black pepper 2kg chicken thigh fillets, diced 2 cups chicken stock

Chopped fresh coriander, for serving

1.Heat oil in a non-stick pan. Add onion and cook over medium heat until soft. Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Add chicken and stir to coat with onion mixture.

2.Place chicken mixture and stock into the removable crockery bowl.

3.Cover with lid and cook on Low 8-10 hours or High 4 hours.

Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber raita.

R6 R7