Multi Cooker Poultry Recipes
Chicken cacciatore
Method – Slow Cook
Open the lid and press the Brown button and then Start. Melt the butter
and oil. Add the chicken in batches, cook until browned 5 minutes then
set aside. Sauté the onions in oil until softened. Add the anchovies
until they dissipate. Add the mushrooms, capers, tomatoes and stock.
Bring to boil and mix thoroughly and make sure you scrape the bottom
of the pot with a wooden spoon. Add the chicken pieces and press
the Cancel button once done. Next, press the Slow Cook button, set
the timer to 6 hours and then Start. Close the lid and make sure that
the pressure limiting valve is set on Exhaust. Once finished open the lid
and remove the chicken pieces. Set aside and cover. Press the Brown
Function and cook off the remaining sauce uncovered until thickened.
Plate up the chicken and spoon on the thickened sauce.
Method – Pressure Cook
Open the lid and press the Brown button and then Start. Melt the butter
and oil. Add the chicken in batches, cook until browned 5 minutes then
set aside. Sauté the onions in oil until softened. Add the anchovies until
they dissipate. Add the mushrooms, capers, tomatoes and stock. Bring
to boil. Mix thoroughly and make sure you scrape the bottom of the
pot with a wooden spoon. Add the chicken pieces. Close the lid and
lock. Press the High Pressure button, then set the timer to 30 minutes,
then Start. Make sure that the pressure limiting valve is set on Airtight.
To open the lid, turn the pressure limiting valve to Sealed. Wait until
the pressure has reduced and the safety release function allows you to
open the lid.
Ingredients ( Serves 4)
- 8 chicken varied pieces
- 3 tbsp olive oil
- 1tbsp fresh lemon juice
- 2 garlic cloves, chopped
- 1tbsp thyme, chopped
- 2tbsp unsalted butter
- 1 white onion, sliced thinly
- 250g button mushrooms,
quartered
- 875ml canned roma tomatoes
- 3tsp mini capers, rinsed
- 1tsp anchovy paste or chop 2-3
anchovies
- 60ml chicken stock
- Salt and pepper
Preparation
Combine and season the chicken
pieces with the salt, pepper, olive
oil, lemon juice, garlic and thyme.
Cover and place in the refrigerator
for at least 1 hour or even
overnight.
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