Breville TF40 Instructions For Use Manual page 33

Chicken Heading to appear here
continued
Creole chicken
1kg chicken legs
2 tablespoons Cajun spice mix
1 tablespoon freshly chopped basil
2 teaspoons sweet paprika
1 cup plain flour
1
⁄ cup light olive oil
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1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
2 sticks celery, thinly sliced
2 red chillies, thinly sliced
250ml chicken stock
300g carton sour cream
30g butter
1. Combine chicken, spices, herbs and flour in a bag.
Shake well to coat chicken evenly. Reserve 3
tablespoons of flour mixture.
2. Heat oil in pan on setting 12. Sauté chicken until
crisp and golden.
3. Remove chicken and drain on absorbent paper.
Add capsicum, celery and chillies to hot pan.
Sauté on setting 12.
4. Add chicken and stock. Reduce to a fast simmer
setting 6-8 and cook for 40 minutes, covered.
5. Uncover and stir through sour cream and simmer
for a further 10 minutes, until tender.
6. In a small bowl, whisk 3 tablespoons of reserved
flour into the butter.
7. Stir mixture into the pan juices and add extra
water or stock if needed to make gravy and
sufficient sauce.
R18
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