Kambrook KSC4, KSC3 manual Chicken with Mushrooms

Grated lemon rind	1 teaspoon	2 teaspoons
Garlic cloves, halved	3	4
Fresh Rosemary, chopped	11⁄2 teaspoons	3 tablespoons

1.Heat oil and butter in a non-stick pan. Cook chicken over a medium-high heat, until lightly browned on all sides.

2.Place chicken, wine, stock, lemon juice, chillies, lemon rind, garlic, rosemary in the Slow Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.

Serving Suggestion:Accompany with oven-roasted potatoes, pumpkin and steamed green beans, if desired.

Chicken with Mushrooms
Ingredients	KSC3	KSC4
	3 litre Capacity	4.2 litre capacity
	Serves 4-6	Serves 6-8
Oil	1tablespoon	2 tablespoons
Chicken thigh fillets, halved	1.5kg	2 kg
Button mushrooms, sliced	250g	350g
Leeks, sliced	1 small	2 small
White wine	1⁄2 cup/ 125ml	1 cup/ 250ml
Chicken stock	1 cup/ 250ml	2 cups/ 500ml
Cracked black pepper	1 teaspoon	2 teaspoons
Salt	1⁄2 teaspoon	1 teaspoon
Fresh lemon thyme, chopped	1 tablespoon	2 tablespoons
Plain flour	1 tablespoon	2 tablespoons
Cream	5 tablespoons	1⁄2 cup/ 180ml
Sour cream	5 tablespoons	1⁄2 cup/ 180ml

1.Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly browned on all sides. Place chicken in the Slow Cooker.

2.Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.

3.One hour before required, stir in blended flour, cream and sour cream. Replace cover and continue to cook.

Serving Suggestion:Accompany with steamed new potatoes.

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