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CHICKEN IN A POT
1.5 kg chicken thighs
1/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
400 g can peeled tomatoes
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3 litre casserole dish.
3. Cover and cook for 30 minutes on 770W. Stir 2-3 times during cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on 770W.
CHICKEN FRICASSEE
1 large cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40-50 seconds on 1100W in a microwave safe jug. Stir in
flour; cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on 1100W, stirring
halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 2 litre casserole dish. Cover and cook for 4-6 minutes on 770W.
Stir well.
6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on
770W.
7. Sprinkle with parsley.
POULTRY
Serves 4-6
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
Serves 4
1/4 cup cream
1/4 teaspoon nutmeg
300 g jar artichoke hearts, halved
4 slices processed cheese
chopped parsley
CHICKEN WITH BACON
AND LEEK SEASONING
Approx. 1.5 kg chicken
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1. Combine butter, leek and bacon in a microwave safe bowl. Cook for 1-2
minutes on 1100W.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Place chicken on the low rack, breast-side down, cook for 12-14 minutes on
COMBI C-3 and 7 minutes on GRILL.
5. Turn over, cook a further 12-14 minutes on COMBI C-3 and 7 minutes on
GRILL.
6. Stand covered with foil for 10 minutes before carving.
CHICKEN AND APRICOT SALAD
Approx. 1.5 kg chicken
20 g butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon
1. Melt butter in a microwave safe bowl for 20 seconds on 1100W, brush
chicken with butter. Cook on the low rack for 12-14 minutes on COMBI C-3
and 7 minutes on GRILL.
2. Turn over, brush chicken with butter, and cook for a further 12-14 minutes
on COMBI C-3 and 7 minutes on GRILL.
3. Remove chicken flesh from the bone.
4. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,
celery and tarragon until coated. Chill for 1-2 hours.
5. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
NOTE: Leftover turkey may be substituted for chicken.
18
Serves 4
11/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
Serves 6
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