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Chicken
CHICkEN wITH SHALLOTS AND GARLIC
Serves 8 to 10
3 kg chicken pieces (Thigh cutlets, drumsticks, chicken
breast bone-in)
½ teaspoon salt
½ teaspoon ground white pepper
2 tablespoons oil
20g butter
2 heads garlic, peeled and separated
300g eshallots peeled
2 cups/500ml dry white wine
1½ cups/375ml cooled chicken stock
2 tablespoons cornflour
2 tablespoons chopped fresh thyme leaves
1.
Sprinkle chicken pieces with salt and pepper.
Searing on the Stovetop with EasySear™ Pan
2.
Place EasySear™ Pan onto stovetop and heat for 2
to 3 minutes, add oil, heat 1 minute.
3.
Add half the chicken and cook over a medium heat
until golden brown all over.
4.
Remove chicken from pan, set aside.
5.
Add remaining chicken to pan and repeat.
6.
Add butter, garlic and eshallots, sauté until golden
brown, about 6 to 8 minutes, stirring occasionally.
7.
Pour in wine and bring to the boil. Simmer for 2
minutes. Remove EasySear™ Pan from heat.
Slow Cooking
8.
Place EasySear™ Pan back into Slow Cooker base.
9.
Mix cooled chicken stock and cornflour together,
pour this mixture into pan. Add chicken pieces, mix
well and cover with Lid.
10.
Turn the Temperature Control Dial to 'AUTO' setting.
Cook for 4 to 5 hours or until chicken is fully cooked.
11.
Stir through fresh thyme leaves, season to taste with
salt and pepper.
Setting variation: use the Low setting and cook for
5 to 6 hours or High setting for 3 to 4 hours.
TIP
Rabbit pieces can be used in this recipe instead of
chicken.
BSC560_IB_FA_Issue5.indd 8
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
SPICED SOY CHICkEN
Serves 8
2 tablespoons oil
3kg chicken thigh cutlets, skin removed
1 cup/250ml salt reduced soy sauce
1 cup/250ml Shao hsing (Chinese Cooking Wine) or
dry sherry
4 cloves garlic, finely chopped
¼ cup chopped fresh ginger
4 star anise
2 cinnamon sticks
2 teaspoons sesame oil
¼ cup brown sugar, well packed
2 tablespoons cornflour
½ cup/125ml water
3 green onions, very thinly sliced
2 red chillies, seeds removed and thinly sliced
Searing on the Stovetop with EasySear™ Pan
1.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil and heat a further 1 minute.
2.
Cook chicken pieces in batches until well browned on
both sides, remove from pan. Remove EasySear™
Pan from heat and drain off oil.
Slow Cooking
3.
Place EasySear™ Pan back into Slow Cooker base.
4.
Add soy sauce, Shao hsing, garlic, ginger, star anise,
cinnamon sticks, sesame oil and brown sugar, mix well.
5.
Return chicken to pan and turn to coat all over in
marinade. Cover with Lid.
6.
Turn Temperature Control Dial to 'AUTO' setting.
Cook for 4 to 5 hours or until chicken is cooked,
turning once during cooking if possible.
7.
Remove chicken from EasySear™ Pan and arrange
pieces on a serving plate. Cover to keep warm.
EasySear™ Pan on Stovetop
8.
Place EasySear™ Pan back onto stovetop and bring
mixture to the boil. Mix together cornflour and water,
stir into EasySear™ Pan, continue stirring until
sauce boils and thickens.
9.
Serve chicken with the marinade spooned over and
top with green onions and chillies.
Setting variation: use the High setting and cook for
3 to 4 hours or Low setting for 5 to 6 hours.
R8
11/11/09 9:10 AM
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