13
CHICKEN IN A POT
Serves 4-6
1.5 kg chicken thighs
1
/
4
cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3 litre casserole dish.
3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN WITH BACON
AND LEEK SEASONING
Serves 4
1.5 kg chicken(whole)
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Brush chicken with extra melted butter.
5. Place chicken on a rack, breast-side down, cook for 14-16 minutes on
MEDIUM HIGH.
6. Turn over, cook a further 14-16 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
1
1
/
2
cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
CHICKEN AND APRICOT SALAD
Serves 6
1.5 kg chicken(whole)
20 g butter
1
/
2
cup mayonnaise
1
/
4
cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1
/
4
teaspoon dried tarragon
1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for
28-32 minutes on MEDIUM HIGH turning over halfway through cooking.
Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,
celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
NOTE: Leftover turkey may be substituted for chicken.
CHICKEN FRICASSEE
Serves 4
1 large cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour; cook a further
40 seconds.
3. Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring
halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 1
1
/
2
-litre casserole dish. Cover and cook for 4-6 minutes on
MEDIUM HIGH. Stir well.
6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on
MEDIUM HIGH.
7. Sprinkle with parsley.
1
/
4
cup cream
1
/
4
teaspoon nutmeg
400 g can artichoke hearts,
halved
4 slices processed cheese
chopped parsley
POULTRY
