English - Electrolux EB4SL70 Recipe Book

4. POULTRY
4.1 Chicken Legs
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1/2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
• Time in the appliance: 55 minutes
• Shelf position: 1
4.2 Stuffed Chicken Breast
Served with spinach in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to
season. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the
perforated dish and steam with the steam
cooking function. Reduce the white wine
and the stock to about 100 ml in a pan.
Then add the saffron and the double
cream. Season the sauce with lemon
juice, adding salt and pepper if necessary.
Remove the cocktail sticks from the
chicken breasts. Slice the breasts. Pour
some sauce onto the plate and arrange
the chicken breasts on it.
• Time in the appliance: 35 minutes
• Shelf position: 1
4.3 Coq au Vin
Ingredients:
• 1 chicken
• salt
• pepper
• 1 tablespoon flour
• 50 g clarified butter
• 500 ml white wine
• 500 ml chicken stock
• 4 tablespoons soya sauce
• 1/2 bunch of parsley
• 1 sprig of thyme
• 150 g bacon, diced
• 250 g chestnut mushrooms, cleaned
and quartered
• 12 shallots, peeled
• 2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin on
the ring, brown the chicken on all sides.
Pour in the white wine, chicken stock and
soya sauce and bring to the boil.
Add parsley, thyme, diced bacon,
mushrooms, shallots and garlic.
Bring to the boil again, cover with a lid and
put in the appliance.
• Time in the appliance: 55 minutes
• Shelf position: 1
4.4 Roast Duck with Orange
Ingredients:
• 1 duck (1.6 – 2.0 kg)

ENGLISH

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