48795 MUK Rev1 4/6/08 15:11 Page 9
Chicken and mushroom casserole
| 4.5 litres |
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Chicken quarters | 8 |
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Butter | 75g |
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Flour | 3 tbsp |
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Onions, finely chopped | 2 large |
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Celery, thinly sliced | 3 sticks |
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Mushrooms, thinly sliced | 500g |
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Clove of garlic, crushed | 2 |
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Chicken stock | 1 litre |
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Salt and freshly ground black pepper | |
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Cream (optional) | 7 tbsp |
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Method
Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Add the mushrooms and garlic and stir in the stock. Bring to the boil and season. Transfer all ingredients to the ceramic pot and place the pot in the base unit. Place lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook for approximately 5 - 7 hours. Before serving, stir in the cream.
Fricasse of Turkey
| 4.5 litres |
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Turkey portions | 8 |
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Onions, finely chopped | 2 large |
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Butter | 75g |
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Mushrooms, sliced | 225g |
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Bouquet garni |
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Sliver of zest of lemon |
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Salt and freshly ground black pepper | |
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Stock | 1 litre |
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Cornflour | 5 tbsp |
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Milk | 9 tbsp |
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Method
In a pan, gently fry the onions in the butter until softened but not browned. Cube the turkey meat and add to the pan. Add the remaining ingredients, including the stock, except the milk and cornflour, and bring to the boil. Transfer all the ingredients to the ceramic pot. Place the ceramic pot in the slow cooker base unit. Place the lid over the slow cooker. Cook for approximately 4 - 6 hours. Remove the bouquet garni and lemon half an hour before serving. Pour the liquid into a pan. Blend the cornflour with the milk and pour into the pan. Stir well and leave to thicken.
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