chicken and tarragon
casserole
25g/1oz butter
1 tbsp/15ml oil
6 chicken breasts
1 large onion finely chopped
200ml/7 fl oz dry white wine
200ml/7 fl oz hot chicken stock
6 sprigs tarragon
100ml/3
1
⁄2 fl oz double cream
salt and pepper
1-2tbsp/15-30ml cornflour
Heat the butter and oil in a frying pan.
Add the chicken pieces and brown on
both sides. Transfer the chicken to the
cooking pot. Fry the onion and place in
the cooking pot with the wine, stock,
2 sprigs of tarragon and seasoning.
Cover with the lid and cook on High for
3 – 4 hours or Low for approximately 6
hours. At the end of the cooking time,
remove the chicken pieces and keep
warm. Mix the cornflour with some
water to form a smooth paste and add
to the slow cooker with the cream, stir
well. Return the chicken pieces to the
cooking bowl, replace the lid and allow
to cook for additional time until the
mixture thickens. At completion, finely
chop the remaining tarragon and add
to the cooking pot. Serve immediately.
baked apples
5 – 6 Cooking apples (choose ones
of a suitable size to fit inside the
cooking pot)
150g/5oz mixed dried fruit
5ml/1 level tsp cinnamon
50g/2oz soft brown sugar
125ml/5 fl oz cold water
Wash and core the apples, then using
a sharp knife make a slit in the skin
around the middle of each one. Place
the apples in the cooking pot. Combine
the fruit, cinnamon and sugar then fill
the centre of each apple with the
mixture. Add the water and put the lid
in position. Cook on Low for
approximately 4 hours (this will depend
upon the size and variety of the
apples).
rice pudding
75g/3oz short grain or pudding rice
50g/2oz caster sugar
1 litre/1
3
⁄
4 pts milk
25g/1oz butter
ground nutmeg
Place the rice, sugar and milk into the
cooking pot and stir well. Top with
shavings of butter and sprinkle with
nutmeg. Put the lid in position and
cook on High for 4 hours or Low for 5
hours. After 1 hour stir the contents of
the cooking pot and once again during
cooking.
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