Sunbeam HP3510 manual Chicken, Mustard Sage Casserole, Chicken and Olive Casserole

Recipes continued

Chicken, Mustard and
Sage Casserole	Serves 4-6

1.5kg thigh cutlets, fat and skin removed 2 tablespoons plain flour

¼ cup olive oil

2 large leeks, washed and sliced thickly

2 cloves garlic, crushed ½ cup dry white wine

800g kumara, peeled and cut into large chunks

½cup chicken stock Zest of one lemon

1 tablespoon Dijon mustard Salt and pepper

1 tablespoon chopped fresh sage

1.Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan and cook chicken in batches until brown. Set aside.

2.Heat remaining oil in frypan, cook leeks and garlic together until leeks have softened. Add wine and cook for 1 minute or until the alcohol has evaporated.

3.Place kumara into the base of slow cooker and top with chicken and onion mixture. Add remaining ingredients, except sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

4.Season to taste and sprinkle with sage. Serve with rice.

Chicken and Olive Casserole Serves 4-6

1.5kg chicken pieces, skin and fat removed

¹/³ cup plain flour

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, crushed

1 medium tomato, roughly chopped ¾ cup pitted green olives

1 bunch baby carrots, top and tailed

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano ¾ cup chicken stock

Salt and freshly ground black pepper to taste

1.Dust chicken pieces in plain flour. Heat oil in a large frypan; add chicken in batches and cook until well browned. Remove and place in slow cooker.

2.Add onion & garlic and cook 1-2 minutes, or until onion has softened. Place in slow cooker with remaining ingredients. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

3.Season to taste and serve hot with creamy mashed potatoes.

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