Kambrook KSC110 - Manual (Page 20)

20
Chicken Marengo
Serves 10–12
2 kg chicken pieces or drumsticks
2 tablespoons flour
Salt & pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 cloves garlic, crushed
2 litres chicken stock
1 ⁄
3
cup brandy
4 large tomatoes, peeled & chopped
24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped parsley
1. Cut chicken into serving pieces, pat
each piece dry and toss in flour mixed
with seasonings.
2. Heat oil and butter in a pan, add
the chicken pieces and cook over
medium heat until golden, turning
frequently.
3. Remove from pan, drain and place in
Slow Cooker.
4. Add the garlic, stock, brandy,
tomatoes, mushrooms and bouquet
garni.
5. Cover and cook on LOW for 6–8 hours
or HIGH for 4–6 hours.
6. Serve on a bed of hot rice or couscous
and sprinkle with parsley.
To thicken the sauce, blend 2 tablespoons
flour and 2 tablespoons milk until smooth.
Remove the chicken from the Slow
Cooker, stir the flour mixture into the
sauce and cook on HIGH for 10 minutes,
stirring occasionally.
Irish Stew
Serves 12
2 kg lamb neck chops
1 kg potatoes, peeled & sliced
500g onions, peeled & sliced
Salt & pepper, to taste
3 cups water
1 ⁄
2
teaspoon dried herbs
2 bay leaves
1. Trim any excess fat from chops.
2. Place onions, potatoes then chops
into Slow Cooker, then add remaining
ingredients.
3. Cover and cook on LOW for 8–10 hours
or HIGH for 4–5 hours.
The starch form the potatoes should make
this stew thick and creamy.
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