Panasonic NN-SD786S manual Cooked BBQ chicken, Cup Chicken stock ⁄4 cup Coconut cream

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COQ AU VIN (S)
	Serves: 4 to 6
	Ingredients:
	750 g			chicken thigh fillets, diced
	4 rashers			bacon, chopped
8				baby onions, peeled
	2 cloves			garlic, crushed
	1⁄2 cup			white wine
	11⁄2 cups			chicken stock
	1⁄4 cup			tomato paste
	300 g			button mushrooms
	1 tablespoon			plain flour

Method:

Place chicken, bacon, onions and garlic in a 3-litre casserole dish cook on P10 for 8 to 10 minutes. Add remaining ingredients except flour cook on P6 for 20 to 25 minutes, stirring halfway through cooking. Mix flour with two tablespoons water and stir into chicken mixture. Cook on P10 for 2 to 3 minutes. Serve with rice or crusty bread.

To cook by Sensor Cook:

Place all ingredients except flour in a 3-litre casserole dish cover with plastic wrap. Select Casseroles, then Start. Finish by thickening with flour as above.

CHICKEN AND POTATO CASSEROLE

Serves: 4
Ingredients:
1	cooked BBQ chicken
500 g	potatoes, peeled and thinly sliced
11⁄4 cups	water
30 g	butter
1	onion, finely chopped
1	clove garlic, crushed
2 tablespoons	plain flour
1 cup	chicken stock
1 teaspoon	french mustard
1⁄2 cup	cream
3⁄4 cup	grated tasty cheese
	paprika

Method:

Remove chicken meat from bones. Place potatoes and water in a 2-litre casserole dish. Cover and cook on P10 for 8 to 10 minutes. Drain. Combine chicken and potatoes. Set aside. Place butter in a 4-cup glass jug and cook on P7 for 40 seconds. Add onion and garlic to jug and cook on P10 for 1 to 2 minutes. Add flour and stir. Gradually add stock and blend to a smooth paste. Cook on P10 for 2 to 3 minutes. Stir every minute.

Add mustard and cream. Stir well. Pour sauce over chicken and potato mixture. Sprinkle with cheese and paprika. Cook on P7 for 4 to 6 minutes. Serve with vegetables.

CHICKEN CURRY

Serves: 4	cip	e Prom
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Ingredients:
1	onion, chopped
2 tablespoons	red curry paste
500 g	chicken fillets, sliced
2 cups	finely sliced vegetables
1 cup	coconut milk

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on P10 for 3 to 4 minutes. Add chicken and combine. Cook on P7 for 6 minutes, stirring once during cooking. Add vegetables and coconut milk. Stir well. Cover and cook on P10 for 4 to 6 minutes. Serve with Jasmine rice.

SPICY CHICKEN CURRY

Serves: 4 to 6

Ingredients:
1	onion, finely chopped
1	clove garlic, crushed
1 teaspoon	finely grated root ginger
2 teaspoons	ground coriander
1⁄2 teaspoon	ground turmeric
1 teaspoon	ground cumin
1 teaspoon	chilli powder
3 tablespoons	vinegar
1 kg	chicken breast fillets, cut into strips
1 cup	chicken stock
1⁄4 cup	coconut cream

Method:

Place onion, garlic and ginger in a 3-litre dish and cook on P10 for 2 to 3 minutes. Add spices and vinegar to onion mixture and cook on P10 for 1 to 2 minutes. Add chicken and stock to onion mixture and cook on P6 for 10 to 15 minutes , stirring 2 to 3 times. Before serving, stir through coconut cream. Heat for 1 to 2 minutes on P6. Serve with rice, pappadums and sambals.

Spicy Chicken Curry

Poultry and Eggs

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