![CHICKEN IN A POT](/images/new-backgrounds/82273/8227321x1.webp)
RECIPES
CHICKEN IN A POT | CHICKEN MARENGO | |
Serves | Serves | |
4 carrots, peeled and sliced | 2½kg chicken pieces or drumsticks | |
4 onions, peeled and sliced | 3 tablespoons flour | |
4 stalks celery | Salt and pepper, to taste | |
2½kg chicken pieces | 3 tablespoons/60ml vegetable oil | |
1 teaspoon salt | 3 tablespoons/60g butter | |
1 teaspoon ground black pepper | 4 cloves garlic, peeled and crushed | |
2½ cups/625ml chicken stock or white wine | 8 cups/2 litres chicken stock | |
2 teaspoons dried basil or oregano | ½ cup/125ml brandy | |
Place half of the carrots, onion and celery | 4 large tomatoes, peeled and chopped | |
20 mushrooms, chopped | ||
into the removable crockery bowl. Add the | ||
chicken pieces, salt, pepper, liquid and remaining | 2 bouquet garni | |
vegetables. Sprinkle with herbs. Cover with | 3 tablespoons finely chopped parsley | |
lid and cook on LOW setting for | ||
| ||
HIGH setting for | Cut chicken into serving pieces, pat each piece | |
dry and toss in flour mixed with seasonings. | ||
BEEF IN RED WINE | Heat oil and butter in a pan, add the chicken | |
pieces and cook over medium heat until golden, | ||
Serves | turning frequently. Remove from pan, drain and | |
2½ kg blade or chuck steak, trimmed | place into the removable crockery bowl. Add the | |
garlic, stock, brandy, tomatoes, mushrooms and | ||
1 cup/150g flour | ||
bouquet garni. Cover with lid and cook on LOW | ||
Salt and pepper, to taste | ||
setting for | ||
2½ tablespoons/50g butter | hours or AUTO setting for | |
2 onions, peeled and finely chopped | a bed of hot rice or couscous and sprinkle with | |
parsley. | ||
1 leek, trimmed, washed and finely 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 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 |
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1 x 700ml bottle red wine |
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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 onions, 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
NOTE: All recipes use Australian Standard measuring cups and spoons.
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KSC650_IB_FA.indd 11 | 4/3/09 3:43:38 PM |