9
Creamy Chicken and Mushrooms
Serves 6
15ml olive oil
6 rashers streaky bacon, finely sliced
1 large chicken jointed into 8 pieces or a pack of 8 chicken pieces (i.e. drumsticks and thighs) alternatively just use skin on
boneless thighs.
25–30g plain flour
1 large onion, finely sliced
200g shallots, peeled and left whole
2 garlic cloves, finely chopped
200g chestnut mushrooms, sliced
300ml dry white wine
100ml chicken stock
Few sprigs fresh thyme, leaves picked
Large handful fresh parsley, chopped
100ml double cream
1. Heat the oil in a frying pan over a medium heat. Add the bacon and fry until just crisp, remove with a slotted spoon and
add to the stoneware bowl.
2. Brown the chicken on all sides for about 5 minutes. Put the browned chicken into the stoneware bowl.
3. Add the sliced onion, shallots, garlic, mushrooms and thyme to the frying pan and brown for 5 minutes. Sprinkle over
the flour and cook for a further minute stirring continuously. Pour over the wine and allow to bubble then add the stock.
4. Pour into the removable stoneware bowl, add half of the parsley and some seasoning and gently mix to coat the
chicken in the sauce. Cover and cook on the low setting for 6–7 hours or High for 5–6 hours until the chicken is cooked
and the sauce is thick. Stir in the cream, warm through, sprinkle with the remaining chopped parsley and serve with
baked potatoes or steamed rice.
Mediterranean Braised Lamb Shanks
Serves 6
15ml vegetable oil
6 small lamb shanks
1 large red onion, roughly chopped
2 cloves garlic, chopped
1 x 400g tin chopped tomatoes
1 large aubergine, roughly chopped
15g roughly chopped fresh oregano or 10g dried oregano
250ml lamb stock
30g tomato purée
1. Heat a suitable frying pan until hot, add the oil, then sauté the lamb shanks until browned on all sides.
2. Place the lamb into the stoneware bowl, add the remaining ingredients and stir well to combine.
3. Cover and cook on Low for 7–8 hours or High for 5–6 hours.
4. Thicken the sauce if required with a little cornflour mixed with water. Serve with roasted root vegetables and couscous.
Baked Autumn Apples
Serves 6
6 medium sized eating apples
100g chopped walnuts
100g mixed dried fruits
2 pieces of stem ginger, finely cut
125g Demerara sugar
2.5g ground cinnamon
6 cinnamon sticks
175g soft brown sugar
185ml apple cider
1. Cut a small slice from the base of each apple. Hollow out a small cavity in each apple using a sharp knife or apple
corer. Place the apples into the stoneware bowl.
2. In a small bowl mix together the walnuts, dried fruit, Demerara sugar and ginger. Spoon the mixture into the cavity.
