Morphy Richards 48762 Manual download pdf (Page 10)

Method:

1 Clean, wipe and dry the chicken, coat with the seasoned flour.

2 In a frying pan fry the chicken in the butter until sealed all over.

3 A

dd onions and carrots and fry until soft. Add pepper, paprika,

tomato puree, and the remaining flour, stir well.

4 Gradually mix in the chicken stock. Bring to the boil and season.

5 Transfer to the Partitioned Cooking Pot splitting evenly between the

two partitions. Cover with the Glass Lid.

6 Cook on medium for approximately 4-7 hours.

Ingredients:

• 4 Chicken portions

• 3

0g Butter

• 5

0g Seasoned flour

• 3

Large onions, chopped

• 4 Carrots peeled and sliced

• 1

Green pepper, de-seeded

and chopped

• 1

tsp Paprika

• 1tsp Tomato puree

• 500ml Chicken stock

• Salt and pepper

Chicken paprika

Method:

1 Toss the chicken in the flour. Melt the butter in a pan and fry the

chicken until golden brown on all sides.

2 Add the onion and celery and gently fry until softened but not

browned.

3 Add the mushrooms and garlic and stir in the stock. Bring to the

boil and season.

4 Transfer to the Partitioned Cooking Pot splitting evenly between the

two partitions.

5 Ensure that the chicken and vegetables are immersed. Cover with

the Glass Lid and cook on medium for approximately 5-7 hours.

6 Before serving, stir in the cream.

Ingredients:

• 4 Chicken quarters

• 30g Butter

• 2tbsp Flour

• 1 large Onion, finely chopped

• 3 Celery sticks, thinly sliced

• 250g Mushrooms, thinly sliced

• 1 Garlic clove, crushed

• 375ml Chicken stock

• 4tbsp Cream (optional)

• Salt and pepper

Chicken and mushroom casserole

Standard Slow Cooking

Recipes - Poultry

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Morphy Richards 48762 Manual Page 10

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