Mains; Lemon Chicken With Rosemary - Cuisinart MSC-600A Instruction Booklet

Mains

Lemon Chicken with
Rosemary
By the end of the cooking time, the chicken in
this dish falls apart, making a light and lemony
dish that will soon be a favourite .
Settings: Brown/Sauté Slow Cook
Makes 8 serves
2 teaspoons olive oil
8 chicken Maryland, trimmed of excess
visible fat
1 teaspoon flaked salt
¾ teaspoon freshly ground black pepper
½ cup plain flour
3 large brown onions, halved and thinly
sliced
6 garlic cloves, roughly chopped
3 fresh rosemary sprigs
½ cup (125ml) fresh lemon juice
¾ cup (180ml) salt-reduced chicken stock
2 teaspoons finely grated lemon rind
(from about 2 lemons)
1 lemon, thinly sliced
chopped rosemary for garnish
1 . Put half the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 175°C .
2 . Season the chicken on both sides with half the
salt and the pepper . Dust the chicken lightly in
the flour shaking off any excess .
3 . Once unit is
the chicken, skin side down, into the hot cooking
pot (usually about 4 Maryland fit in the pot
at a time . You do not want to crowd the pan,
because the chicken will not brown properly) .
Brown on both sides, about 6 - 8 minutes
per side . Remove and set aside . Repeat with
remaining oil and chicken .
4 . Reduce heat to 165°C . Sauté onion and garlic
for 3 minutes until softened . Stir in the rosemary
and remaining salt . Add the lemon juice,
scraping up any brown bits that may remain on
the cooking surface with a wooden spoon . Let
juice come to a boil and reduce by half, about 5
minutes . Add the chicken stock and lemon rind
and let come to a boil .
5 . Nestle the browned chicken Maryland in the
onion mixture (it is okay for them to overlap) .
Place lemon slices on top of the chicken .
14
heated, add about half