Morphy Richards Slow Cooker manual Caribbean chicken, Chicken in white wine sauce

48726 rev2:x 02/11/2009 14:26 Page 8

Caribbean chicken Chicken in white wine sauce

	2.5 litres	4.5 litres
Vegetable oil	2 tbsp	3 tbsp
Onion, chopped	2 small	2 large
Celery, chopped	2 sticks	4 sticks
Carrots, sliced	2	3
Mushrooms, sliced	250g	500g
Red pepper, de-seeded and sliced
	1	2
Chicken joints, skinned	4	8
Can sliced peaches	200g	400g
Can pineapple chunks	400g	400g
Cornflour	2 tbsp	3 tbsp
Paprika	1 tsp	3 tsp
Soy sauce	1 tbsp	3 tbsp
Worcestershire sauce	1 tbsp	3 tbsp
Malt/wine vinegar	4 tbsp	8 tbsp
Boiling water	1/2 litre	1 litre

Salt and freshly ground black pepper

Method

Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches and pineapple, reserving juice, and add them to the pan. To make the sauce, blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the ceramic pot and place the pot into the base unit. Cover with the lid and cook for approximately 41/2-61/2hours.

	2.5 litres	4.5 litres
Chicken joints, skinned
	4	8
Butter	30g	75g
Onion, finely chopped	1 large	2 large
Mushrooms, sliced	125g	250g
Cornflour	2 tbsp	3 tbsp
Dry white wine	500ml	1 litre
Mixed herbs	1 tsp	3 tsp
Egg yolks	2	2
Double cream	5 tbsp	9 tbsp

Salt and freshly ground black pepper

Method

Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Bring to the boil, stirring continuously until thickened. Transfer all ingredients to the ceramic pot, place in the base of the slow cooker and place the lid on the slow cooker. Cook for approximately 41/2-71/2hours. Just before serving, beat together the egg yolk and cream. Beat in a few tablespoons of hot sauce, mix well together. Pour this mixture into the ceramic pot and stir until the sauce thickens.

8 UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119