Chicken With Hot And Sweet Peppers; Lemon Chicken With Rosemary - Cuisinart MSC-400C Cook Central Instruction Booklet

on Keep Warm). When the brisket is cool,
thinly slice and return to the pot with
sauce and vegetables. Switch to Brown/
Sauté at 350°F (180ºC) and allow to
cook until the brisket is warmed through
and then switch back to Warm or Slow
Cook for serving.
Nutritional information per serving
Chicken with Hot and
Sweet Peppers
The combination of hot and sweet peppers
with briny olives makes this dish
burst with flavor.
Settings: Brown/Sauté
Slow Cook
Makes 4 to 6 servings
6 bone-in chicken thighs, trimmed of
any excess fat*
½ teaspoon (2.5ml) kosher salt
¼ teaspoon (1ml) freshly ground black
pepper
1 teaspoon (5ml) olive oil
2 Italian chicken or turkey sausages,
about 5 ounces total (142g), cut into
½-inch (1.25cm) slices
1 small onion, peeled and finely
chopped
½ medium red bell pepper, finely
chopped
½ medium yellow or orange bell
pepper, finely chopped
2 tablespoons (30ml) dry white wine
¾ cup (175ml) chopped hot and sweet
cherry peppers (about 4 to 6
peppers)
¾ cup (175ml) green Italian olives
(about 10 large olives, such as
Cerignola), pitted and chopped
1. Season the chicken thighs on both
sides with salt and pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F
(200ºC). Once unit is preheated, put
chicken pieces into the cooking pot, skin
side down. Brown well, about 6 to 8
minutes per side. Remove and reserve.
3. Add sausages and sauté until brown,
about 3 to 4 minutes. Remove and
reserve. You should have about 1
tablespoon (15ml) of fat in the pan.
Remove any excess.
4. Add onion and bell peppers to the
cooking pot. Sauté until soft, about 5
minutes.
5. Stir in white wine, scraping any brown
bits on bottom of pot with wooden
spoon.
6. Put chicken pieces back into cooking
pot, along with the reserved sausage,
cherry peppers and olives.
7. Cover unit and switch to Slow Cook
on Low for 5 hours.
8. Once time has expired, unit will
automatically switch to Keep Warm.
*You can also substitute 2 boneless
chicken breasts and 2 whole chicken
legs (for a total of about 2 pounds
(900g) if you are breaking down a whole
chicken. The chicken carcass can then
be used to make the chicken stock on
page 5.
Nutritional information per serving
Lemon Chicken
with Rosemary
By the end of the cooking time, the chicken
in this dish falls apart, making a light and
lemony dish that will soon be a favorite.
Settings: Brown/Sauté
Slow Cook
Makes 6 servings
1 teaspoon (5ml) olive oil
6 bone-in chicken thighs, trimmed of
excess fat (about 1½ pounds (675g)
1 teaspoon (5ml) kosher salt, divided
¼ teaspoon (1ml) freshly ground black
pepper
¼ cup (60ml) unbleached, all-purpose
flour
1 large onion, peeled, halved and
sliced
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