22
CHICKEN IN A POT
Serves 4-6
1.5 kg chicken thighs
1/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN WITH BACON
AND LEEK SEASONING Serves 4
No.15 chicken
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Brush chicken with extra melted butter.
5. Place chicken on a rack, breast-side down, cook for 14-16 minutes on
MEDIUM HIGH.
6. Turn over, cook a further 14-16 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
POULTRY11/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
CHICKEN PENNE SALAD
Serves 6
No.15 chicken
20 g butter
1 packet picador cheese
1 cup chicken stock
1/2 red capsicum, chopped
1/2 yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1. Brush chicken with butter melted for 20 seconds on HIGH.
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway
through cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
stir and strain. Set aside to cool.
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH
for 2 minutes.
6. Combine all other ingredients and mix well with chicken, pasta and sauce.
CHICKEN FRICASSEE
Serves 4
1 Iarge cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour, cook a further
40 seconds.
3. Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring
halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 11/2-Iitre casserole dish. Sprinkle cheese over the top. Cook a
further 10-12 minutes on MEDIUM.
1/4 cup cream
1/4 teaspoon nutmeg
400 g drained artichoke hearts
1/2 cup grated cheddar cheese