10
Chicken in white wine sauce
8 chicken joints, skinned
75g butter
2 large onions, finely chopped
250g mushrooms, sliced
3 tbsp cornflour
1 litre dry white wine
3 tsp mixed herbs
Salt and freshly ground black pepper
2 egg yolks
9 tbsp double cream
Place the chicken joints and butter
in a pan and gently fry until all the
juices are sealed in. Add the onion
and fry until softened but not
browned. Add the mushrooms and
cook for a minute on low heat.
Blend the cornflour with a little of
the wine. Pour the remaining wine
into the pot with the blended
cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened.
Transfer all ingredients to the crock
pot, place in the base of the slow
cooker and place the lid on. Cook
for approx. 5-8 hours. Just before
serving beat together the egg yolk
and cream. Beat in a few
tablespoons of hot sauce, mix well
together. Pour this mixture into the
slow crock pot and stir until the
sauce thickens.
Chicken and mushroom casserole
8 chicken quarters
75g butter
3 tbsp flour
2 large onions, finely chopped
3 sticks celery, thinly sliced
500g mushrooms, thinly sliced
2 cloves garlic, crushed
1 litre chicken stock
Salt and freshly ground black pepper
7 tbsp cream (optional)
Toss the chicken in the flour, place
in a pan and fry in the butter until
golden brown on all sides. Add the
onion and celery and gently fry until
softened but not browned. Add the
mushroom and garlic and stir in the
stock. Bring to the boil and season.
Transfer all the ingredients into the
slow crock pot and place the pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
Approx. 5-7 hours. Before serving,
stir in the cream.
Fricasse of Turkey
8 turkey portions
2 large onions, finely chopped
75g butter
225g mushrooms, sliced
Bouquet garni
Sliver of zest of lemon
Salt and freshly ground black pepper
1 litre stock
5 tbsp cornflour
9 tbsp milk
