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48790 MUK Rev1
1/5/08
Chicken and mushroom casserole
Chicken quarters
Butter
Flour
Onions, finely chopped
Celery, thinly sliced
Mushrooms, thinly sliced
Clove of garlic, crushed
Chicken stock
salt and freshly ground black pepper
Cream (optional)
Method
Toss the chicken in the flour, place
in a pan and fry in the butter until
golden brown on all sides. Add the
onion and celery and gently fry until
softened but not browned. Add the
mushrooms and garlic and stir in
the stock. Bring to the boil and
season. Transfer all ingredients to
the slow crock pot and place pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
approximately 4
/
1
Before serving, stir in the cream.
15:55
Page 9
Fricasse of Turkey
2.5 litres
4
Turkey portions
30g
Onions, finely chopped
2 tbsp
1 large
Butter
3 sticks
Mushrooms, sliced
250g
Bouquet garni
1
Sliver of zest of lemon
375ml
Salt and freshly ground black pepper
Stock
4 tbsp
Cornflour
Milk
Method
In a pan, gently fry the onions in the
butter until softened but not
browned. Cube the turkey meat and
add to the pan. Add the remaining
ingredients, except the milk and
cornflour, and bring to the boil.
Transfer all the ingredients to the
crock pot. Place the crock pot in the
slow cooker base unit. Place the lid
over the slow cooker. Cook for
- 6
/
hours.
approximately 3
1
2
2
Remove the bouquet garni and
lemon half an hour before serving.
Pour the liquid into a pan. Blend the
cornflour with the milk and pour into
the pan. Stir well and leave to
thicken.
2.5 litres
4
1 large
30g
125g
400ml
2 tbsp
4 tbsp
/
- 5
/
hours.
1
1
2
2
9
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