Morphy Richards Slow Cooker Instructions Manual page 9

48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 9
Chicken in white wine sauce
4.5 litres
Chicken joints, skinned
Butter
Onion, finely chopped
Mushrooms, sliced
Cornflour
Dry white wine
Mixed herbs
Egg yolks
Double cream
Salt and freshly ground black pepper
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 ceramic pot, place in the
base of the slow cooker and place the lid on the slow cooker.
Cook for approximately 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 ceramic pot
and stir until the sauce thickens.
Chicken and mushroom casserole
4.5 litres
8 Chicken quarters
75g Butter
2 large Flour
250g Onions, finely chopped
3 tbsp Celery, thinly sliced
1 litre Mushrooms, thinly sliced
3 tsp Clove of garlic, crushed
2 Chicken stock
9 tbsp Cream (optional)
Salt and freshly ground black pepper
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 ceramic pot and place the pot in the
base unit. Place lid on the slow cooker. Ensure that the chicken
and vegetables are immersed. Cook for approximately 5 - 7 hours.
Before serving, stir in the cream.
8
75g
3 tbsp
2 large
3 sticks
500g
2
1 litre
7 tbsp
o
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