Herb Roasted Chicken With Roasted Root Vegetables; Chicken With Three Peppers - Cuisinart MSC-800 Series Instruction Booklet

Herb Roasted Chicken with
Roasted Root Vegetables
A delicious all-in-one-pot meal.
Setting: Roast
Makes 3 to 4 servings
1 large carrot, cut into 1-inch sliced rounds
1 pound yam or sweet potato, cut into
½-inch sliced rounds
1 small rutabaga (about 12 ounces),
cut into 1-inch slices
½ large fennel bulb (or 1 small bulb),
fronds removed, cut into ½-inch
lengthwise slices
1 medium red potato, cut into ½-inch
sliced rounds
1 celery stalk, sliced
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper,
divided
3 fresh rosemary sprigs, divided
3 fresh thyme sprigs, divided
2 tablespoons extra virgin olive oil,
divided
nonstick cooking spray
1 4-pound chicken
1. Toss together the carrot, yam, rutabaga, fennel,
potato, celery, ½ teaspoon salt, ¼ teaspoon
pepper, 1 sprig each rosemary and thyme,
and ½ tablespoon of the olive oil in a large
mixing bowl.
2. Spray the roasting rack and put into the cooking
pot of the Cuisinart
vegetables evenly on the rack. Season the
chicken with the remaining salt and pepper. Coat
the outside of the bird with the remaining olive
oil and put the remaining herbs into the cavity of
the bird. Tie the legs of the chicken together with
butcher's twine if desired. Put chicken on top of
the bed of vegetables and cover.
3. Set the unit to Roast at 400°F. Roast for about
1 hour 15 minutes, until juices run clear on
the chicken when pierced or when internal
temperature reaches 165°F and the vegetables
are tender and browned.
4. Remove chicken and let rest for about 5 to 10
minutes. Cut chicken into 8 pieces to serve with
the vegetables.
*Note: If you have the time, brown the back of the
chicken prior to roasting. Do this on Brown/Sauté
at 400°F before roasting.
Nutritional information per serving (1 cup):
Calories 503 (24% from fat) • carb. 44g • pro. 52g
• fat 14g • sat. fat 3g • chol. 147mg • sod. 808mg
• calc. 159mg • fiber 7g
Multicooker. Scatter the
®

Chicken with Three Peppers

The combination of hot and sweet peppers
with olives makes this delicious chicken
dish burst with flavor.
Settings: Brown/Sauté Slow Cook
Makes 4 to 6 servings
6 chicken thighs, any excess fat
trimmed, about 3 pounds
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon olive oil
3 to 4 Italian chicken sausages, about 9 to
12 ounces, cut into ½-inch slices
1 medium yellow onion, finely diced
1 small red bell pepper, about
5 ounces, cut into ½-inch dice
1 small yellow bell pepper, about
5 ounces, cut into ½-inch dice
1 small orange bell pepper, about
5 ounces, cut into ½-inch dice
/ cup dry white wine
1
3
1¼ cups chopped hot and sweet cherry
peppers, seeds removed
¾ cup green Italian olives (like Cerignola)
1. Sprinkle the chicken thighs on both sides
with salt and pepper.
2. Put the oil into the cooking pot of the
Cuisinart Multicooker and set to Brown/
®
Sauté at 400°F. Once unit is heated, put
thighs into the cooking pot skin side down.
Brown well, about 6 to 8 minutes per side.
Chicken will release from the pot once it has
browned. Remove thighs and reserve.
3. Add sausages and sauté until brown, about
6 to 8 minutes. Remove and reserve.
4. Add onion and all bell peppers to the cooking
pot. Sauté until soft, about 5 minutes.
5. Stir in white wine, scraping any brown bits
on bottom of pot with wooden spoon. Let
liquid come to a boil and reduce by half.
6. Place chicken thighs back into cooking pot,
along with cherry peppers and olives.
7. Cover unit and switch to Slow Cook on Low
for 6 hours.
8. Once time has expired, unit will automatically
switch to Keep Warm.
Nutritional information per serving (1 cup):
Calories 432 (38% from fat) • carb. 9g • pro. 53g
• fat 18g • sat. fat 3g • chol. 220mg • sod. 933mg
• calc. 39 mg • fiber 1g
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