RECIPES

CHICKEN IN A POT

CHICKEN MARENGO

Serves 6-8

Serves 6-8

3 carrots, peeled and sliced

2kg chicken pieces or drumsticks

3 onions, peeled and sliced

2 tablespoons flour

3 stalks celery

Salt and pepper, to taste

2kg chicken pieces

2 tablespoons vegetable oil

¾ teaspoon salt

2 tablespoons/40g butter

¾ teaspoon ground black pepper

3 cloves garlic, peeled and crushed

2 cups/500ml chicken stock or white wine

6 cups/1½ litres chicken stock

1 teaspoon dried basil or oregano

1⁄3 cup/80ml brandy

Place half of the carrots, onion and celery into the

3 large tomatoes, peeled and chopped

16 mushrooms, chopped

removable crockery bowl. Add the chicken pieces,

salt, pepper, liquid and remaining vegetables.

1 bouquet garni

Sprinkle with herbs. Cover with lid and cook on

2 tablespoons finely chopped parsley

LOW setting for 6-8 hours or HIGH setting for

 

3-4 hours or AUTO setting for 4-5 hours.

Cut chicken into serving pieces, pat each piece

BEEF IN RED WINE

dry and toss in flour mixed with seasonings.

Heat oil and butter in a pan, add the chicken

Serves 6-8

pieces and cook over medium heat until golden,

2kg blade or chuck steak, trimmed

turning frequently. Remove from pan, drain and

place into the removable crockery bowl. Add the

2 ⁄3 cup/100g flour

garlic, stock, brandy, tomatoes, mushrooms and

Salt and pepper, to taste

bouquet garni. Cover with lid and cook on LOW

2 tablespoons/40g butter

setting for 6-8 hours or HIGH setting for 3-4

1 medium onion, peeled and finely chopped

hours or AUTO setting for 4-5 hours. Serve on

a bed of hot rice or couscous and sprinkle with

1 medium leek, trimmed, washed and finely

parsley.

chopped

NOTE: To thicken the sauce, blend 1½ tablespoons

2 carrots, peeled and finely chopped

flour and 1½ tablespoons milk until smooth. Remove

2 cloves garlic, peeled and crushed

the chicken from the removable crockery bowl, stir

2 tablespoons finely chopped parsley

the flour mixture into the sauce and cook on HIGH

2 tablespoons chopped chives

setting for 10 minutes, stirring occasionally.

2 bouquet garni

 

2 cups/500ml red wine

 

Cut meat into cubes. Toss in flour mixed with seasonings. Heat butter in a frypan and brown the meat quickly over high heat. Place the meat into the removable crockery bowl and add onion, leek, carrots, garlic, parsley, chives and bouquet garni. Pour red wine into pan used for browning the meat and bring to boil. Pour heated liquid into the removable crockery bowl, cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours.

NOTE: All recipes use Australian Standard measuring cups and spoons.

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Kambrook KSC450 manual Chicken in a POT Chicken Marengo, Beef in RED Wine
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KSC450 specifications

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