CHICKEN AND VEGETABLE CASSEROLE
6
half chicken breasts, bone in (3 – 4 lbs, 1.4 – 1.8g)
1/4 tsp. (1.5 ml)
paprika
1 tsp. (5 ml)
salt
1/4 (1.5 ml)
white pepper
2 tsp. (10 ml) chicken stock powder
2 cups (500 ml)
mushrooms, sliced
1
small onion, small dice
1 cup (250 ml) small baby carrots
3/4 cup (180 ml)
white wine
1/2 cup (125 ml)
evaporated milk
2 tbsp. (30 ml) cornstarch
Remove skin from chicken. Mix the paprika, salt and pepper together.
Sprinkle on chicken. Place chicken in ceramic casserole. Add chicken
stock powder, mushrooms and onion. Pour wine over top. Do not stir.
Cover and cook on high for 2-1/2 to 3 hours. Remove chicken and
vegetables and keep warm. In a small pot combine evaporated milk
and cornstarch until 12 smooth. Gradually stir in 2 cups of the cooking
liquid. Stir over medium heat until mixture comes to a boil and
thickens. Serve with chicken and vegetables.
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