Poultry
Chicken Paprika
8 chicken
portions
60g butter
60g
seasoned flour
4
large onions, chopped
6
carrots peeled and sliced
2
green pepper, de-seeded and
chopped
3 tsp
paprika
3 tsp
tomato puree
1 litre
chicken stock
Salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the chicken
in the butter until brown all over. Add onions
and carrots and fry until soft. Add pepper,
paprika, tomato puree, and the remaining
flour, stir well. Gradually mix in chicken
stock. Bring to the boil and season. Transfer
all the ingredients to the crock pot and place
in the base unit. Cover with the lid and cook
for approx. 4-7 hours.
Caribbean chicken
3 tbsp
vegetable oil
2
large onions, chopped
4
sticks celery, chopped
3 carrots,
sliced
500g
mushrooms, sliced
2
red peppers, de-seeded and
sliced
8
chicken joints, skinned
400g
can sliced peaches
400g
can pineapple chunks
10 tbsp
cornflour
3 tsp
paprika
3 tsp
soy sauce
3 tbsp
worcestershire sauce
8 tbsp
malt/wine vinegar
1 litre
boiling water
Salt and freshly ground black pepper.
Fry onions, celery, carrot, mushrooms,
and pepper in a pan. Add chicken joints and
fry until brown all over. Drain peaches, and
pineapple, reserving juice, and add them to
the pan. To make the sauce, blend cornflour
and paprika with soy sauce, worcestershire
sauce, vinegar and reserved juice, add
seasoning, boiling water and pour into pan.
Bring the sauce to the boil, stirring
continuously. Transfer all ingredients to the
slow crock pot and place pot into the base
unit. Cover with the lid and cook for approx.
5-7 hours.
Chicken in white wine sauce
8
chicken joints, skinned
75g butter
2
large onions, finely chopped
250g mushrooms,
sliced
3 tbsp
cornflour
1 litre
dry white wine
3 tsp
mixed herbs
Salt and freshly ground black pepper
2 egg
yolks
9 tbsp
double cream
Place the chicken joints and butter in a
pan and gently fry until all the juices are
sealed in. Add the onion and fry until
softened but not browned. Add the
mushrooms and cook for a minute on low
heat. Blend the cornflour with a little of the
wine. Pour the remaining wine into the pot
with the blended cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened. Transfer all
ingredients to the crock pot, place in the
base of the slow cooker and place the lid on.
Cook for approx. 5-8 hours. Just before
serving beat together the egg yolk and
cream. Beat in a few tablespoons of hot
sauce, mix well together. Pour this mixture
into the slow crock pot and stir until the
sauce thickens.
8
digital slow cooker rev 1 20/8/03 3:57 pm Page 9
