SLOW COOKING RECIPES (CONT.)
Ingredients
4 chicken portions, skinned, total
weight approx. 800g - 900g
5 rashers of streaky bacon, chopped
1 large onion, peeled and chopped
15g / 1/2 oz butter
1 clove garlic, crushed
400g / 16oz canned chopped tomatoes
1 small green pepper, deseeded and chopped
2 sticks celery, chopped
1 bouquet garni
pinch of mixed herbs
salt and pepper
2 tblsps / 30 mls cornflour, mixed to a smooth
paste with a little cold water
2 tblsps / 30 mls chopped parsley to garnish
450mls / 3/4 pint hot chicken stock.
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Arrange the chicken portions in a large casserole
dish.
2. Melt the butter in a large microwave proof bowl for
approx. 30 seconds.Stir in the bacon and onion,
cover and cook on 'High' power for 3 - 4 minutes.
Sprinkle over the chicken.
3. Add all other remaining ingredients (except the
cornflour) to the chicken and mix well.
4. Cover the dish and cook using 2 Stage Slow Cook
- Slow Cook High for 40 minutes, followed by Slow
Cook Low for 5 - 8 minutes.
5. After stage 1 you may stir the casserole, but this is
not essential. Recover the dish and return to the
oven.
6. 10 minutes before the end of cooking, stir in the
cornflour paste, and cook for the remaining few
minutes.
7. After cooking stir well, remove bouquet garni and
garnish with fresh chopped parsley.
V
ariations
Replace the green pepper with 100g / 4oz button
mushrooms or 1-2 carrots, sliced.
Chicken, Bacon and Tomato Casserole
(Serves 4)
