Chicken With Sausage; And Mixed Capsicum - Cuisinart MSC-600A Instruction Booklet

6 . Cover with lid and switch unit to Slow Cook on
High for 2 hours . Cover and cook until thighs are
cooked through and very tender .
7 . Garnish with the chopped rosemary . Serve with
rice or mashed potatoes .

Chicken with Sausage

and Mixed Capsicum

The combination of hot chilli, sweet capsicums and olives
makes this delicious chicken dish burst with flavour .
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
6 chicken thighs (bone-in), trimmed of any
excess fat
½ teaspoon flaked salt
¼ teaspoon freshly ground black pepper
1 teaspoon olive oil
3-4 Italian chicken sausages, about 300g,
cut into 1cm slices
1 medium brown onion, finely chopped
1 medium red capsicum, halved,
de-seeded and finely chopped
1 medium yellow capsicum, halved,
de-seeded and finely chopped
1-2 teaspoons chilli flakes
1/3 cup dry white wine
1 cup chopped sweet roasted capsicum*
¾ cup green Italian olives
1 . Sprinkle the chicken thighs on both sides with
salt and pepper .
2 . Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C . Once unit is
heated, put thighs into the cooking pot skin side
down . Brown well, about 5 minutes per side .
Remove thighs and set aside .
3 . Add sausages and sauté until brown, about 6-8
minutes . Remove and set aside .
4 . Add onion, capsicum and chilli flakes (add less
or more depending on how hot you like it) to the
cooking pot . Sauté until soft, about 5 minutes .
5 . Stir in wine, scraping any brown bits on bottom
of pot with wooden spoon . Let liquid come to a
boil uncovered and reduce by half .
6 . Put chicken thighs back into cooking pot, along
with roasted capsicum and olives .
7 . Cover unit with a lid and switch to Slow Cook on
Low for 6 hours .
8 . Once time has expired, unit will automatically
switch to Keep Warm .
* Roasted red capsicum is available in the deli
section of supermarkets .
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