Sunbeam HP5520 manual Chicken, Mustard and Sage Casserole, Hainanese Chicken with Rice, Topping

Recipes continued

Chicken, Mustard and Sage Casserole

Serves 6-8

8 thigh chicken cutlets, fat and skin removed

¼cup plain flour

¼cup olive oil

3 large leeks, washed and sliced thickly

2 cloves garlic, crushed

1 cup dry white wine

1 kg baby new potatoes, halved

1 cup chicken stock Zest of one lemon

2 tablespoons Dijon mustard Salt and pepper

8 sage leaves, whole

1 tablespoon chopped fresh sage

1.Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.

2.Heat remaining oil in frying pan, cook leek and garlic for 3-4 minutes or until leeks have softened. Add wine and cook until reduced by half.

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

4.Season to taste and sprinkle with sage. Serve with crusty bread.

Hainanese Chicken with Rice

Serves 4-6

1.5kg whole chicken, rinsed 4 cups water

2 green onions, chopped 5cm piece ginger, chopped 1 teaspoon salt

Topping

4 green onions, thinly sliced

2 tablespoons finely shredded ginger

2 tablespoons peanut oil

1 teaspoon sesame oil sea salt

coriander leaves, to serve light soy sauce, to serve

1.Place chicken in slow cooker. Add water, green onions, ginger and salt. Cover and cook on HIGH for 2-2 ½ hours.

2.Remove chicken and cut into pieces. Transfer chicken to a serving plate. Top with extra green onions and ginger.

3.Heat peanut oil and sesame oil in a small saucepan until just smoking. Pour hot oil over chicken. Sprinkle with salt and coriander.

4.Serve with soy sauce and steamed rice.

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