Sharp R-890N Chicken In A Pot, Chicken Fricassee, Chicken And Apricot Salad, Poultry

POULTRY

CHICKEN IN A POT	Serves 4-6
1.5 kg chicken thighs	2 tablespoons tomato paste
1/4 cup plain flour	2 chicken stock cubes
2 rashers bacon, finely chopped	1 tablespoon soy sauce
1 green capsicum, diced	salt and pepper
1 onion, finely chopped	200 g mushrooms, sliced
400 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 on low rack for 30 minutes on 70%. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 5-7 minutes on 70%.

CHICKEN FRICASSEE		Serves 4
1 large cooked chicken	1/4	cup cream
60 g butter	1/4	teaspoon nutmeg
3 tablespoons flour	300 g jar artichoke hearts, halved
2 cups chicken stock	4 slices processed cheese
1 egg yolk	chopped parsley

1.Remove meat from chicken and chop into cubes.

2.Melt butter for 40-50 seconds on 100% in a microwave safe jug. Stir in flour; cook a further 40 seconds.

3.Gradually stir in chicken stock. Cook for 5-6 minutes on 100%, stirring halfway through cooking.

4.Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.

5.Pour into a 2 litre casserole dish. Cover and cook for 4-6 minutes on 70%. Stir well.

6.Lay cheese slices across middle of dish.Cook a further 10-12 minutes on 70%.

7.Sprinkle with parsley.

CHICKEN WITH BACON
AND LEEK SEASONING		Serves 4
Aprox. 1.5 kg chicken	11/2 cups wholemeal breadcrumbs
60 g butter, melted	1 egg yolk
1 leek, finely chopped	salt and pepper
2 rashers bacon, chopped

1.Combine butter, leek and bacon in a microwave safe bowl. Cook for 1-2 minutes on 100%.

2.Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3.Fill cavity of chicken with stuffing and secure with a toothpick.

4.Place chicken on the low rack, breast-side down, cook for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.

5.Turn over, cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.

6.Stand covered with foil for 10 minutes before carving.

CHICKEN AND APRICOT SALAD Serves 6

Aprox. 1.5 kg chicken 20 g butter

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

6 ripe fresh apricots, cut into wedges

2 sticks celery, thinly sliced

1/4 teaspoon dried tarragon

1.Melt butter in a microwave safe bowl for 20 seconds on 100%, brush chicken with butter. Cook on the low rack for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.

2.Turn over, brush chicken with butter, and cook for a further 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL. Cool.

3.Remove chicken flesh from the bone.

4.Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.

5.To serve, line a salad bowl with lettuce leaves. Spoon in salad.

NOTE: Leftover turkey may be substituted for chicken.

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