Kambrook KSC4 - Manual (Page 11)

11
Grated lemon rind 1 teaspoon 2 teaspoons
Garlic cloves, halved 3 4
Fresh Rosemary, chopped 1 1 ⁄
2
teaspoons 3 tablespoons
1. Heat oil and butter in a non-stick pan. Cook chicken over a medium-high heat, until
lightly browned on all sides.
2. Place chicken, wine, stock, lemon juice, chillies, lemon rind, garlic, rosemary in the Slow
Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.
Serving Suggestion: Accompany with oven-roasted potatoes, pumpkin and steamed green
beans, if desired.
Chicken with Mushrooms
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Oil 1tablespoon 2 tablespoons
Chicken thigh fillets, halved 1.5kg 2 kg
Button mushrooms, sliced 250g 350g
Leeks, sliced 1 small 2 small
White wine 1 ⁄
2
cup/ 125ml 1 cup/ 250ml
Chicken stock 1 cup/ 250ml 2 cups/ 500ml
Cracked black pepper 1 teaspoon 2 teaspoons
Salt 1 ⁄
2
teaspoon 1 teaspoon
Fresh lemon thyme, chopped 1 tablespoon 2 tablespoons
Plain flour 1 tablespoon 2 tablespoons
Cream 5 tablespoons 1 ⁄
2
cup/ 180ml
Sour cream 5 tablespoons 1 ⁄
2
cup/ 180ml
1. Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly
browned on all sides. Place chicken in the Slow Cooker.
2.Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover
and cook on HIGH 3-4 hours or AUTO 8-9 hours.
3. One hour before required, stir in blended flour, cream and sour cream. Replace cover
and continue to cook.
Serving Suggestion: Accompany with steamed new potatoes.