Creamy Chicken And Mushrooms Serves 4; Spicy Chicken Madras - Crock-Pot CSC038 Instruction Manual

3. Heat the removable cooking bowl on your hob and add the oil. Brown the chicken pieces in batches until golden brown.
Remove the pieces with a slotted spoon and set aside.
4. Reduce the heat then add the bacon pieces, onions, garlic and rosemary sprigs. Stir fry for a few minutes until the
onions begin to soften.
5. Remove the cooking bowl from your hob and place into the heating base.
6. Stir in the tomatoes, tomato purée, vinegar, chicken stock and olives. Add the chicken pieces and stir gently so that the
chicken pieces get covered in the sauce.
7. Cover and cook on Low for 6–7 hours or High for 4–5 hours.
Adjust the seasoning and sprinkle over the chopped parsley. Serve with sautéed potatoes and steamed green vegetables.

Creamy chicken and mushrooms Serves 4

•
1 medium chicken jointed into 8 pieces, or a pack of 8 chicken pieces (i.e. drumsticks and thighs). Alternatively just use
skin on, boneless thighs/fillets
• 4 rashers streaky bacon, finely sliced
•
1 tbsp olive oil
•
25–30g plain flour, seasoned with salt and pepper
•
1 large onion, finely sliced
•
200g shallots, peeled and left whole
•
2 garlic cloves, finely chopped
•
200g chestnut mushrooms, sliced
•
Few sprigs fresh thyme, leaves picked
•
200ml chicken stock
•
2 bay leaves
•
100ml double cream
•
Large handful fresh parsley, chopped
1. Place the removable cooking bowl onto your hob and heat until hot. Add the oil and the bacon and fry until just crisp,
remove with a slotted spoon and set aside.
2. Dust the chicken in the seasoned flour, patting to remove any excess. Brown the chicken on all sides for about
5 minutes, you may need to do this in batches.
3. Remove from the cooking bowl and set aside.
4. Add the sliced onion, shallots, garlic, mushrooms and thyme to the cooking bowl and sauté for 5 minutes, until
softened. Sprinkle over a couple of spoonfuls of the flour and continue to cook for a further minute stirring continuously.
Pour over the stock and allow to bubble. Add the bay leaves.
5. Remove from the heat and place the cooking bowl into the heating base. Add the chicken and the bacon back into the
bowl, mixing to gently coat in the sauce.
6. Cover and cook on Low for 5–6 hours or High for 3–4 hours until the chicken is cooked through.
7. Remove the bay leaves. Stir in the cream, warm through then sprinkle with the chopped parsley.
Serve with baked potatoes or steamed rice.

Spicy chicken madras

You can brown your chicken pieces before adding to the sauce. Simply add 1 tbsp of vegetable oil to the removable
cooking bowl, heat on your hob until hot and sauté the chicken pieces until browned.
•
4 chicken breasts, diced
•
4 boneless chicken thighs, diced
•
2 tbsp vegetable oil
•
1 large onion, diced
•
3 cloves garlic, finely chopped
•
1 large red chilli finely chopped (adjust amount to personal taste)
• 1 thumb-sized piece of fresh ginger, finely chopped
•
1 tbsp garam masala
•
1 tsp cayenne pepper
Serves 5
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