Morphy Richards Slow Cooker Instructions Manual page 10

10
Chicken in white wine sauce
2.5 litres 4.5 litres
Chicken joints, skinned
4
Butter 30g
Onion, finely chopped 1 large
Mushrooms, sliced 125g
Cornflour 2 tbsp
Dry white wine 500ml
Mixed herbs 1tsp
Salt and freshly ground black pepper
Egg yolks 2
Double cream 5 tbsp
Method
Place the chicken joints and butter
in a pan and gently fry until all the
juices are sealed in. Add the onion
and fry until softened but not
browned. Add the mushrooms and
cook for a minute on low heat.
Blend the cornflour with a little of
the wine. Pour the remaining wine
into the pot with the blended
cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened.
Transfer all ingredients to the crock
pot, place in the base of the slow
cooker and place the lid on the slow
cooker. Cook for approx. 5-8 hours.
Just before serving beat together
the egg yolk and cream. Beat in a
few tablespoons of hot sauce mix
well together. Pour this mixture into
the slow crock pot and stir until the
sauce thickens.
Chicken and mushroom casserole
Chicken quarters
8 Butter
75g Flour
2 large Onions, finely chopped
250g
3 tbsp Celery, thinly sliced
1 litre Mushrooms, thinly sliced
3 tsp
Clove of garlic, crushed
2
9 tbsp Chicken stock
salt and freshly ground black pepper
Cream (optional)
Method
Toss the chicken in the flour, place
in a pan and fry in the butter until
golden brown on all sides. Add the
onion and celery and gently fry until
softened but not browned. Add the
mushrooms and garlic and stir in
the stock. Bring to the boil and
season. Transfer all ingredients to
the slow crock pot and place pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
approx. 5-7 hours. Before serving,
stir in the cream.
2.5 litres 4.5 litres
4 8
30g 75g
2 tbsp 3 tbsp
1 large 2 large
3 sticks 3 sticks
250g 500g
1 2
375ml 1 litre
4 tbsp 7 tbsp