Slow Cooker
CKS510
17
Chicken and mushroom casserole
6 chicken
quarters
40g butter
3 tbsp
flour
1
large onions, finely chopped
3 sticks
celery, thinly
sliced
300g mushrooms, thinly
sliced
1
clove of garlic, crushed
375ml chicken
stock
salt and freshly ground black pepper
5 tbsp
cream (optional)
Toss the chicken in the flour, place in a pan and fry in the butter
until golden brown on all sides. Add the onion and celery and gen-
tly fry until softened but not browned. Add the mushrooms and
garlic and stir in the stock. Bring to the boil and season.Transfer all
ingredients to the slow crock pot and place pot in the base unit.
Place lid on the slow cooker. Ensure that the chicken and vegeta-
bles are immersed. Cook on the Low setting for approx. 10-14
hours (or on the High setting for approx. 5-7 hours). Before serv-
ing, stir in the cream.
Fricasse of Turkey
4 turkey
portions
1
large onions, finely chopped
30g butter
125g mushrooms, sliced
bouquet garni
sliver of zest of lemon
salt and freshly ground black pepper
400ml stock
2 tbsp
cornflour
4 tbsp
milk
In a pan gently fry the onions in the butter until softened but not
browned. Cube the turkey meat and add to the pan. Add the
remaining ingredients, except the milk and cornflour, and bring to
the boil.Transfer all the ingredients to the crock pot. Place the
crock pot in the slow cooker base unit. Place the lid over the slow
cooker. Cook on the Low setting for approx. 8-12 hours (or on
the High setting for approx. 4-6 hours). Remove the bouquet garni
and lemon half an hour before serving. Pour the liquid into a pan.
Blend the cornflour with the milk and pour into the pan. Stir well
and leave to thicken.
GB 9-05-2003 9:20 Pagina 17