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Multi Cooker Poultry Recipes
Method – Slow Cook
Open the lid and press the Brown button and then Start. Season the
chicken pieces and melt the butter and oil. Add the chicken in batches,
cook until browned around 5 minutes then set aside. Add the shallots
until lightly browned. Then add the wine, stock and vinegar and bring
to the boil making sure to get the brown bits off the bottom of the pot
using a wooden spoon. Press the Cancel button once done. Next press
the Slow Cook button, set 5 hours on the timer and then Start. Add the
chicken. Close the lid and make sure that the pressure limiting valve is
set on Exhaust. Once finished open the lid. If there is still a lot of liquid
press the Brown button and cook until the liquid thickens. Ready to
serve.
Method – Pressure Cook
Open the lid and press the Brown button and then Start. Season the
Chicken pieces. Melt the butter and oil. Add the chicken in batches,
cook until browned or around
5 minutes and set aside. Add the shallots until lightly browned. Then
add the wine, stock and vinegar and bring to the boil making sure to
get the brown bits off the bottom of the pot using a wooden spoon.
Add the chicken pieces. Press the Cancel button once done. Close the
lid and lock. Press the High Pressure button, then set the Timer of 25
minutes, then Start. Make sure that the pressure limiting valve is set on
Sealed. To open the lid, turn the pressure limiting valve to Exhaust. Wait
until the pressure has reduced and the safety release function allows
you to open the lid. Ready to serve.
Ingredients ( Serves 3)
- 500g shallots, peeled
- 500g Maryland chicken
- 2tbsp unsalted butter
- 2tbsp olive oil
- 30ml dry red wine
- 125ml chicken stock
- 30ml balsamic vinegar
- Salt and pepper
Preparation
Using a paring knife, cut a shallow
X in the root end of each shallot.
Chicken with Shallots
and Balsamic Vinegar
