• 400 g sliced mushrooms
• 1 large onion, minced
• 2 teaspoons (10 ml) garlic powder
• 1 small bunch fresh basil
• 1 small can (156 ml) tomato paste
• 1/2 teaspoon (2 ml) thyme
Directions:
In a pot, add canola oil and brown chicken breast for
approximately 5
minutes, then add the rest of the ingredients. Transfer
the content of the pot to the Mellerware pressure
cooker. Lock the lid in place and select the suggested
setting and adjust time. Once finished allow pressure
to drop by releasing the pressure valve and remove the
lid. Serve withpasta, preferably spaghetti.
Suggested time: 10 minutes
Suggested setting: chicken
Herb “Roasted” Chicken
Serves
4
• 3 tablespoons (45 ml) canola oil
• 1.4 kg chicken, cut into pieces
• 3 medium tomatoes, sliced
• 1/4 cup (60 ml) parsley, chopped
• 1 1/4 cup (300 ml) chicken stock
• 1 tablespoon (15 ml) fresh rosemary
• 1 tablespoon (15 ml) fresh sage, chopped
• Cooked brown or white rice
• Parsley, chopped
• Salt and pepper to taste
Directions:
Add canola oil to a pot and
brown chicken on all sides. Remove chicken and sauté
onions until golden brown. Add tomatoes, parsley,
chicken stock, salt and pepper. Add chicken and herbs
followed by all the contents of the pot to the Mellerware
pressure cooker , lock the lid in place and select
suggested setting and adjust time. Once finished allow
pressure to drop by releasing the pressure valve and
remove the lid. Serve with either brown or white rice.
Suggested time: 15 minutes
Suggested setting: chicken
Chicken in Casserole
Serves
4
• 3 medium potatoes
• 1.3-1.6 kg chicken, cut in serving pieces
• Salt to taste
• 2 slices of bacon, cut in 25 mm pieces
• 100 g fresh mushrooms
• 12 very small pearl onions, peeled
• 1 teaspoon (5 ml) flour
• 1 tablespoon (15 ml) brandy
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) chicken stock
• Truffle bits or slices for garnish (optional)
Directions:
Peel the potatoes and cut them with a
melon scoop into small balls. Sprinkle
the pieces of chicken with salt. Place
bacon in a pan and slowly sauté until it has rendered
its fat. Remove the bacon and reserve, leaving the fat
in the pan. Add the potatoes and quickly sauté until
they are lightly golden. Remove the potatoes and
reserve. Add the chicken pieces - as many at a time
as fit comfortably - and brown on all sides. Remove
from the pan and add the mushrooms and onions to
the Mellerware pressure cooker and sauté for a minute.
Sprinkle in the flour, then stir in the brandy, wine and
stock. Add the chicken, bacon and potatoes to the
Mellerware pressure cooker. Lock the lid in place
and select the suggested setting and adjust time (see
below). Once finished allow the pressure to drop by
releasing the pressure valve and remove the lid. Serve
the chicken garnished with truffle pieces.
Suggested time: 10 minutes
Suggested setting: chicken
Coq Au Vin
Serves
4
• 1.4-1.6 kg chicken, cut into
serving pieces • Flour for dusting
• 2 tablespoons (30 ml) canola oil
• 3 slices bacon, minced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, scraped and diced
• 1 tablespoon (15 ml) flour
• 1 cup (250 ml) dry red wine
• 1/2 teaspoon (2 ml) thyme
• 2 tablespoons (30 ml) parsley, minced
• 1 bay leaf
• 100 g fresh mushrooms, cleaned and sliced
