9
Method:
1
Heat the butter in a pan and brown the chicken pieces
in batches, remove and set aside.
2 Add the onions and mushrooms and stir for a couple of
minutes with a wooden spoon.
3 Add the rest of the ingredients and stir until slightly
thickened.
4 Transfer the pan contents to the Cooking Pot and then
add the chicken pieces. Stir gently and then cover with
the Glass Lid.
5 Place into the Base Unit and cook for 3-4 hours on
High setting, 5 hours on Medium or 9 hours on Low
setting.
Ingredients:
3.5L 6.5L
•
4 8 Chicken leg quarters
with skin on
• 20g 40g Butter
• 100g 200g Onion, chopped
• 200g 400g Mushrooms, sliced
• 150ml 250ml White wine
• 1L 1.5L Hot Chicken stock
• 2½ tbsp 5 tbsp Cornflour
• 1 tsp 2 tsp Mixed herbs
• To taste To taste Salt and pepper
Chicken and Mushroom Casserole
Method:
1
Brown the mince in a large pan on the hob, in batches
i
f necessary, without adding any oil or fat.
2 When browned, add the chopped onion, and stir for a
c
ouple of minutes.
3 Add the garlic, tomatoes, tomato puree, chilli powder,
v
inegar and sugar and stir well.
4 T
ransfer the contents into the Cooking Pot and place in
t
he Base Unit, cover with the Glass Lid.
5 Cook for 4-5 hours on the High setting, 5-8 hours on
the Medium setting or 9-10 hours on the Low setting.
Note:
For best results add the drained kidney beans for the
last hour.
I
ngredients:
3.5L 6.5L
•
750g 1.5kg Minced beef
• 2
00g 400g Onion, chopped
• 3 6 Garlic cloves, crushed
• 2
x 400g 4 x 400g Chopped tomatoes
c
ans cans
• 1 tbsp 2 tbsp Tomato puree
• 3½ tsp 7 tsp Hot Chilli powder
• 1½ tsp 1 tbsp Malt vinegar
• 1 tsp 2 tsp Sugar
• 2 x 400g 3 x 400g Kidney beans canned,
cans cans drained and rinsed
Chilli Con Carne
Recipes - Mains
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