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Chicken
continued
CHICkEN MARSALA
Serves 8
3 tablespoons plain flour
½ teaspoon salt
½ teaspoon ground white pepper
12 chicken breast fillets (3kg)
2 tablespoons oil
30g butter
250g eshallots, finely chopped
2½ cups Marsala
1 cup chicken stock
2 tablespoons cornflour
Salt and pepper
½ cup finely chopped green onions
Chicken Preparation
1.
Mix together flour, salt and pepper. Coat each chicken
breast fillet in the flour mixture shaking off excess.
Searing on the Stovetop with EasySear™ Pan
2.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil, heat a further 1 minute.
3.
Add chicken in batches and sauté until golden brown
on both sides. Remove from pan.
4.
Add butter and eshallots, cook for 3 to 4 minutes,
or until eshallots are light golden brown, stirring
occasionally.
5.
Add marsala, bring to the boil. Set aside.
Slow Cooking
6.
Place EasySear™ Pan into Slow Cooker Base.
7.
Mix together cooled chicken stock and cornflour
until smooth.
8.
Add stock mixture and chicken fillets to pan, mix well
turning chicken over in the sauce.
9.
Cover with the Lid. Turn the Temperature Control
Dial to 'LOW' setting, cook for 4 to 5 hours or until
chicken is cooked.
Setting variation: use the Auto setting and cook for
3½ to 4 hours or High setting for 3 to 3½ hours.
10.
Season to taste with salt and pepper, top with finely
chopped green onions.
11.
Serve chicken with mashed potatoes or hot pasta
and steamed vegetables.
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NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
CHICkEN wITH FRESH HERBS AND TOMATOES
Serves 8 to 10
2 kg chicken pieces, (thigh cutlets, half breasts with
bone in) skin removed
Salt and freshly ground pepper
2 tablespoons olive oil
1 ½ kg desiree or other potatoes, peeled and cut into
large wedges
8 cloves garlic, peeled and halved
2 large chicken stock cubes
1 cup/250ml white wine
2 tablespoons polenta
¼ cup fresh oregano leaves
2 tablespoons fresh thyme leaves
1 kg ripe roma tomatoes, quartered and seeds removed
1 cup grated pecorino cheese
Chicken Preparation
1.
Trim any excess fat from chicken pieces, sprinkle all
over with salt and pepper.
Searing on the Stovetop with EasySear™ Pan
2.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil and heat a further 1 minute.
3.
Add chicken pieces in batches, cook until chicken is
browned on both sides, remove from pan.
4.
Add potatoes and garlic to pan and cook for 4 to 5
minutes, stirring occasionally.
Slow Cooking
5.
Place EasySear™ Pan back into Slow Cooker base.
6.
Crumble stock cubes into wine and pour wine
over potatoes.
7.
Sprinkle polenta over potatoes and mix well.
8.
Lay chicken pieces over potatoes and sprinkle over
fresh herbs. Lay tomatoes over chicken. Sprinkle
generously with salt and pepper.
9.
Cover with the Lid. Turn Temperature Control Dial
to 'LOW' and cook for 6 hours or until chicken
is cooked.
10.
To serve sprinkle chicken with pecorino cheese and
serve with fresh salad leaves.
Setting variation: use the Auto setting and cook for
4 to 5 hours.
11/11/09 9:10 AM
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