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Method:
1
Heat the oil in a pan over medium heat and then brown
the chicken pieces on all sides. Remove and set aside.
2
Add the onion, garlic, bacon and shallots to the pan
and sauté for a few minutes. Add the flour and mix well.
3
Off the heat, gradually stir in the wine and then the
stock.
4
Put the contents of the pan into the Cooking Pot and
stir in the remaining ingredients and then add the
chicken thighs.
5
Cover with the Glass Lid and cook for 4 hours on High,
6 hours on Medium or 8 hours on the Low setting.
6
Skim any oil from the surface before serving.
Ingredients:
•
1 tbsp olive oil
•
500 - 550g (4) chicken thighs
•
100g onion, chopped
•
1 garlic clove, crushed
•
50g streaky bacon, chopped
•
4 shallots, peeled
•
1½ tbsp plain flour
•
100ml red wine
•
150ml hot chicken stock
•
50g baby button mushrooms
•
2 tbsp tomato puree
•
¼ tsp mixed herbs
•
Salt and freshly ground black pepper
Chicken and Mushroom Casserole
Method:
1
Heat the oil in a pan over medium heat, brown the meat
on all sides. Add the onions and cook for a couple of
minutes.
2
Add the potatoes, carrots, leeks, herbs, seasoning, and
cornflour and stir well.
3
Transfer the contents of the pan to the Cooking Pot.
Pour over the beef stock and stir well with a wooden
spoon.
4
Cover with the Glass Lid and cook on High for 4-6
hours, Medium for 6-8 hours or Low for 8-10 hours.
5
Before serving, if required, thicken the gravy with a
smooth paste made from 2 tbsp cornflour mixed with a
little cold water. Remove a cup of hot liquid from the
Cooking Pot, stir in the cornflour mixture and then add
back into the Cooking Pot and stir well. This may be
done 30 minutes before the end of the cooking time.
Ingredients:
•
1 tbsp vegetable oil
•
50g onion, chopped
•
250g stewing beef, cubed
•
170g potatoes, cubed
•
170g carrots, sliced
•
120g leeks, sliced
•
¾ tsp mixed herbs
•
salt and pepper
•
1 tbsp cornflour
•
400ml hot beef stock
Beef Stew
Poultry
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