36
AFTER SALES SUPPORT
1300 886 649
AUS
MODEL: KY-385 PRODUCT CODE: 50844 08/2015
Recipes (Cont.)
Chicken Cacciatore
Ingredients
4 chicken thigh cutlets
1
½
cups chicken stock
4 chicken drumsticks
½
cup black olives
3 tbsp olive oil
1 bay leaf
2 onions, chopped
2 sprigs fresh rosmary leaves
2 garlic cloves, crushed
2 tbsp chopped parsley
1
½
cups dry white wine
Salt & pepper to taste
400g tin diced tomatoes
2 tbsp white wine vinegar
Preparation
• Preheat the cooker, uncovered, for 2–3 minutes on the
Sear/Sauté
setting.
Saut
é
the onions, garlic and salt until soft, then remove from the pot. Place the
chicken pieces in the pot and fry, turning frequently so they brown evenly.
• Return the onions to the pot, add the wine and cook until it reduces to a couple
of tablespoons. Add the tomatoes, stock, olives, bay leaf and rosemary.
• Press
the OFF | KEEP WARM button to cancel the program, then set the
Poultry
program and cook for 30–40 minutes, covered.
• At the end of the cooking time, the chicken should be cooked all through and
the sauce should have thickened. Stir through the vinegar and season to taste.
Chicken Breasts with Lemon and Rosemary
Ingredients
2 chicken breasts
2–3 tbsp smoked paprika
Juice of 1 lemon
Salt & pepper to taste
3 sprigs fresh rosemary
Preparation
• Cut the chicken breasts horizontally so you have four thinner breast fillets.
• Preheat the cooker, uncovered, for 2–3 minutes on the
Poultry
setting.
• Place the chicken breast fillets in the pot and pour lemon juice over. Sprinkle
liberally with paprika, salt and pepper, top with rosemary sprigs.
• Cook, covered, until the temperature inside the chicken breast has reached
75ºC (insert the probe of a meat thermometer to measure).
CAUTION:
Chicken must be fully cooked through. Insert a meat thermometer
to ensure the internal temperature has reached 75˚C before serving.
Extend the cooking time if necessary.
