Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 29)

15
Fresh Herb Chicken with
Root Vegetables
A delicious all-in-one-pot meal.
Setti ng : Slo w Cook
Ma ke s 3 to 4 se rv in gs
1 large carr ot, peeled and cut into 1-inch
sliced rounds
1 pound yam or sweet potato, cut into
½-inch sliced rounds
1 small rutabaga (about 12 ounces),
cut into 1-inch slices
½ large fennel bulb (or 1 small bulb),
fronds r emoved, cut into ½-inch
lengthwise slices
1 medium red potato, cut into ½-inch
sliced rounds
1 celery stalk, sliced
1 teaspoon sea or kosher salt, divided
½ teaspoon fr eshly ground black pepper ,
divided
3 fresh r osemary sprigs, divided
3 sprigs fresh thyme leaves, (stems
discarded), divided
2 tablespoons olive oil, divided
nonstick cooking spray
1 whole chicken* (3½ to 4 pounds)
1. Put the carr ot, yam, rutabaga, fennel,
potato, celery, ½ teaspoon salt, ¼ teaspoon
pepper, 1 sprig each r osemary and thyme
and ½ tablespoon of the olive oil in the
cooking pot of the Multicooker; toss
together.
2. Season the chicken with the r emaining salt
and pepper. Coat the outside of the bir d
with the remaining olive oil and put the
remaining herbs into the cavity of the bir d.
Tie the legs of the chicken together with
butcher’s twine if desir ed. Put chicken on
top of the bed of vegetables and cover.
3. Set the unit to Slow Cook on High for
4 hours.
4. Remove chicken and cut into 8 pieces to
serve with the vegetables.
* If you have the time, br own the chicken prior
to slow cooking. Do this on Brown/Sauté at
400°F and brown on both the top and bottom
of the chicken. Remove and reserve chicken
and then prepar e as instructed above.
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Chicken with Three Peppers
The combination of hot and sweet peppers
with olives makes this delicious chicken
dish burst with flavor.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s 4 to 6 se rv in gs
3 pounds bone-in chicken thighs,
trimmed of any excess fat
½ teaspoon sea or kosher salt
¼ teaspoon fr eshly ground black
pepper
1 teaspoon olive oil
3 to 4 Italian chicken sausages, about 9 to
12 ounces, cut into ½-inch slices
1 medium onion, peeled and finely
chopped
1 medium r ed bell pepper, finely
chopped
1 medium yellow or orange bell
pepper, finely chopped
1
/
3
cup dry white wine
1¼ cups chopped hot and sweet cherry
peppers, seeds removed
¾ cup gr een Italian olives (like
Cerignola)
1. Sprinkle the chicken thighs on both sides
with salt and pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F .
Once unit is heated, put thighs into the
cooking pot skin side down. Brown well,
about 6 to 8 minutes per side. Chicken will
release fr om the pot once it has browned.
Remove thighs and reserve.
3. Add sausages and sauté until br own, about
6 to 8 minutes. Remove and reserve.
4. Add onion and bell peppers to the cooking
pot. Sauté until soft, about 5 minutes.
5. Stir in white wine, scraping any br own bits
on bottom of pot with wooden spoon. Let
liquid come to a boil and reduce by half.
6. Put chicken thighs back into cooking pot,
along with cherry peppers and olives.
7. Cover unit and switch to Slow Cook on Low
for 6 hours.
8. Once time has expir ed, unit will
automatically switch to Keep Warm.
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DBMD
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