Cuisinart MSC-600 manual Vegetables Root

15

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.Warm Keep to switch automatically
will unit expired, has time Once .8
		.hours 6 for
Low on Cook Slow to switch and unit Cover .7
.olives and peppers cherry with along
pot, cooking into back thighs chicken Put .6
.half by reduce and boil a to come liquid
Let .spoon wooden with pot of bottom on
bits brown any scraping wine, white in Stir .5
.minutes 5 about soft, until Sauté .pot
cooking the to peppers bell and onion Add .4
.reserve and Remove .minutes 8 to 6
about brown, until sauté and sausages Add .3
.reserve and thighs Remove
.browned has it once pot the from release
will Chicken .side per minutes 8 to 6 about
well, Brown .down side skin pot cooking
the into thighs put heated, is unit Once
.400°F at Brown/Sauté to set Multicooker
the of pot cooking the into oil the Put .2
	.pepper and salt with
sides both on thighs chicken the Sprinkle .1
	Cerignola)
(like olives Italian green cup			¾
removed seeds peppers,
cherry sweet and hot chopped cups			1¼
	wine white dry cup		3	/1
chopped finely pepper,
bell orange or yellow medium				1
	chopped
finely pepper, bell red medium				1
	chopped
finely and peeled onion, medium				1
slices inch-½ into cut ounces, 12
to 9 about sausages, chicken Italian			4 to 3
	oil olive teaspoon			1
	pepper
black ground freshly teaspoon			¼
salt kosher or sea teaspoon			½
fat excess any of trimmed
thighs, chicken in-bone pounds				3

servings 6 to 4 Makes

Cook Slow Brown/Sauté Settings:

.flavor with burst dish chicken delicious this makes olives with peppers sweet and hot of combination The

Peppers Three with Chicken

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.above instructed as prepare then and
chicken reserve and Remove .chicken the of
bottom and top the both on brown and 400°F
at Brown/Sauté on this Do .cooking slow to
prior chicken the brown time, the have you If*
	.vegetables the with serve
to pieces 8 into cut and chicken Remove .4
		.hours 4
for High on Cook Slow to unit the Set .3
.cover and vegetables of bed the of top
on chicken Put .desired if twine butcher’s
with together chicken the of legs the Tie
.bird the of cavity the into herbs remaining
the put and oil olive remaining the with
bird the of outside the Coat .pepper and
salt remaining the with chicken the Season .2
		.together
toss Multicooker; the of pot cooking
the in oil olive the of tablespoon ½ and
thyme and rosemary each sprig 1 pepper,
teaspoon ¼ salt, teaspoon ½ celery, potato,
fennel, rutabaga, yam, carrot, the Put .1
pounds) 4 to (3½ chicken* whole			1
spray cooking nonstick
divided oil, olive tablespoons			2
	divided discarded),
(stems leaves, thyme fresh sprigs			3
divided sprigs, rosemary fresh			3
	divided
pepper, black ground freshly teaspoon			½
divided salt, kosher or sea teaspoon			1
	sliced stalk, celery		1
	rounds sliced
inch-½ into cut potato, red medium			1
	slices lengthwise
inch-½ into cut removed, fronds
bulb), small 1 (or bulb fennel large			½
slices inch-1 into cut
ounces), 12 (about rutabaga small			1
rounds sliced inch-½
into cut potato, sweet or yam pound			1
	rounds sliced
inch-1 into cut and peeled carrot, large			1
	servings 4 to 3 Makes
	Cook Slow Setting:
.meal pot-one-in-all delicious A
Vegetables Root
with Chicken Herb Fresh