Chicken And Mushroom Casserole In Red Wine Sauce - Breville VTP053 Instruction Booklet

Chicken and Mushroom casserole in Red Wine Sauce (serves
4)
• 4-5 skinless chicken breasts
• 25g of butter
• Olive oil
• 5 shallots (chopped)
• 3 cloves of garlic (thinly sliced)
• 5 rashers of smoked streaky bacon (chopped)
• 200g of small button mushrooms
• 2 sprigs of thyme (leaves removed)
• 2 bay leaves
• Salt and pepper
• 500 ml of red wine
• 100ml of chicken stock
1. Turn the multi cooker to the FRY setting and select a medium temperature. Add
some olive oil and when it has heated, add the bacon and cook for approximately
5 minutes until it is crispy around the edges. Then add the chicken and cook for a
further 5 minutes until the surface is browned.
2. Remove both the chicken and the bacon and set to one side. Turn the temperature
dial down to a lower setting, add the butter and then stir in the shallots, garlic and
mushrooms. Cook until the onions and mushrooms are golden, stirring occasionally.
3. Turn the multi cooker to the SLOW setting and then add the chicken and bacon back
to the bowl then pour in the wine and stock. Season with salt and pepper and add
the thyme and bay leaves.
4. Cover with the lid and cook for a minimum of 6 hours.
5. When it is ready to serve remove the chicken from the pot and keep warm. Leave the
sauce and vegetables to cook uncovered, stirring occasionally until the sauce has
reduced and thickened. For added thickness you can alternatively add 1 tablespoon
of cornflour mixed with a little water to form a paste and stir this in, leaving it to cook,
uncovered for another 10 minutes.
6. When the sauce is at its desired consistency, place the chicken on plates and pour
the sauce and vegetables over the top.
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