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Method:
1
Clean, wipe and dry the chicken, coat with the seasoned flour.
2
In a frying pan fry the chicken in the butter until sealed all over.
3
Add onions and carrots and fry until soft. Add pepper, paprika,
tomato puree, and the remaining flour, stir well.
4
Gradually mix in the chicken stock. Bring to the boil and season.
5
Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
6
Cook on medium for approximately 4-7 hours.
Ingredients:
•
4 Chicken portions
•
30g Butter
•
50g Seasoned flour
•
3 Large onions, chopped
•
4 Carrots peeled and sliced
•
1 Green pepper, de-seeded
and chopped
•
1tsp Paprika
•
1tsp Tomato puree
•
500ml Chicken stock
•
Salt and pepper
Chicken paprika
Method:
1
Toss the chicken in the flour. Melt the butter in a pan and fry the
chicken until golden brown on all sides.
2
Add the onion and celery and gently fry until softened but not
browned.
3
Add the mushrooms and garlic and stir in the stock. Bring to the
boil and season.
4
Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions.
5
Ensure that the chicken and vegetables are immersed. Cover with
the Glass Lid and cook on medium for approximately 5-7 hours.
6
Before serving, stir in the cream.
Ingredients:
•
4 Chicken quarters
•
30g Butter
•
2tbsp Flour
•
1 large Onion, finely chopped
•
3 Celery sticks, thinly sliced
•
250g Mushrooms, thinly sliced
•
1 Garlic clove, crushed
•
375ml Chicken stock
•
4tbsp Cream (optional)
•
Salt and pepper
Chicken and mushroom casserole
Standard Slow Cooking
Recipes - Poultry
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