Morphy Richards 48762 Manual page 10

48762 rev5.qxp_Layout 1 23/01/2015 10:39 Page 10
Standard Slow Cooking
Recipes - Poultry
Chicken paprika
Ingredients:
• 4 Chicken portions
• 30g Butter
• 50g Seasoned flour
• 3 Large onions, chopped
• 4 Carrots peeled and sliced
• 1 Green pepper, de-seeded
and chopped
• 1tsp Paprika
• 1tsp Tomato puree
• 500ml Chicken stock
• Salt and pepper
Chicken and mushroom casserole
Ingredients:
• 4 Chicken quarters
• 30g Butter
• 2tbsp Flour
• 1 large Onion, finely chopped
• 3 Celery sticks, thinly sliced
• 250g Mushrooms, thinly sliced
• 1 Garlic clove, crushed
• 375ml Chicken stock
• 4tbsp Cream (optional)
• Salt and pepper
1
Method:
1 Clean, wipe and dry the chicken, coat with the seasoned flour.
2 In a frying pan fry the chicken in the butter until sealed all over.
3 Add onions and carrots and fry until soft. Add pepper, paprika,
tomato puree, and the remaining flour, stir well.
4 Gradually mix in the chicken stock. Bring to the boil and season.
5 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
6 Cook on medium for approximately 4-7 hours.
Method:
1 Toss the chicken in the flour. Melt the butter in a pan and fry the
chicken until golden brown on all sides.
2 Add the onion and celery and gently fry until softened but not
browned.
3 Add the mushrooms and garlic and stir in the stock. Bring to the
boil and season.
4 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions.
5 Ensure that the chicken and vegetables are immersed. Cover with
the Glass Lid and cook on medium for approximately 5-7 hours.
6 Before serving, stir in the cream.