Cuisinart Cook Central MSC-400, Instruction Booklet

Page: 31 / 45

14
Chicken with Hot and
Sweet Peppers
The combination of hot and sweet peppers
with briny olives makes this dish
burst with flavor.
Settings: Brown/Sauté
Slow Cook
Makes 4 to 6 servings
6 bone-in chicken thighs, trimmed of
any excess fat*
½ teaspoon kosher salt
¼ teaspoon freshly gr ound black
pepper
1 teaspoon olive oil
2 Italian chicken or turkey sausages,
about 5 ounces total, cut into ½-inch
slices
1 small onion, peeled and finely
chopped
½ medium red bell pepper , finely
chopped
½ medium yellow or orange bell
pepper, finely chopped
2 tablespoons dry white wine
¾ cup chopped hot and sweet cherry
peppers (about 4 to 6 peppers)
¾ cup green Italian olives (about 10
large olives, such as Cerignola),
pitted and chopped
1. Season the chicken thighs on both sides
with salt and pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F .
Once unit is preheated, put chicken pieces
into the cooking pot, skin side down. Brown
well, about 6 to 8 minutes per side.
Remove and reserve.
3. Add sausages and sauté until br own, about
3 to 4 minutes. Remove and reserve. Y ou
should have about 1 tablespoon of fat in
the pan. Remove any excess.
4. Add onion and bell peppers to the cooking
pot. Sauté until soft, about 5 minutes.
5. Stir in white wine, scraping any br own bits
on bottom of pot with wooden spoon.
6. Put chicken pieces back into cooking pot,
along with the reserved sausage, cherry
peppers and olives.
7. Cover unit and switch to Slow Cook on Low
for 5 hours.
8. Once time has expir ed, unit will
automatically switch to Keep Warm.
*Y ou can also substitute 2 boneless chicken
breasts and 2 whole chicken legs (for a total
of about 2 pounds) if you are br eaking down
a whole chicken. The chicken carcass can
then be used to make the chicken stock on
page 6.
Nutritional information per ser ving
(based on 6 servings):
Calories 219 (10% from fat) • carb. 5g • pro. 29g
• fat 8g • sat. fat 1g • chol. 97mg • sod. 1002mg
• calc. 19mg • fiber 1g
Corned Beef with
Vegetables
While this dish is a quintessential part of
St. Patrick’s Day you will find that it is also
perfect for any winter meal.
Settings: Slow Cook
Brown/Sauté
Makes 4 to 6 servings
Slow Cooking:
1 onion, peeled and cut into
2-inch pieces
1 carrot, peeled and cut into 2-inch
pieces
1 celery stalk, cut into 2-inch pieces
1½ pounds corned beef, first cut (flat) (if
packaged with spices, discard
packet and rinse meat and dry)
1 bottle (12-ounces) lager-style beer
1 cup water (approximately)
1 tablespoon whole peppercor ns
¼ teaspoon whole cloves
1½ teaspoons dill seed
2 tablespoons whole grain mustard
¼ cup packed dark brown sugar
Vegetables (to finish):
2 carrots, peeled and cut into 2-inch
pieces
¾ pound new potatoes, halved
¾ pound green cabbage, cut
lengthwise into 8 pieces
1. Put the onion, carr ot and celery into the
cooking pot of the Multicooker. Lay the
beef on top and pour in the beer and
enough water (about 1 cup) so the liquid
comes ¾ of the way up the vegetables and
beef. Top with the pepper corns, cloves, dill