Russell Hobbs RHSS67 Instructions page 19

CHICKEN MARENGO
Serves 4
1 ¾ - 2kg Chicken or chicken pieces
Salt and pepper to taste
1-tablespoon plain flour
1-tablespoon vegetable oil
1-tablespoon butter
2 cloves garlic, finely chopped
1cup hot water
2 tablespoons brandy
2 large tomatoes, peeled and chopped
12 mushrooms, peeled and chopped
1 bouquet garni
1sprig parsley, chopped.
Cut chicken into serving pieces. Pat each piece dry and season with salt and pepper and roll in flour.
In a heavy frying pan, heat the oil and butter. Add the chicken pieces and cook over a medium heat
until golden, turning frequently. Remove from the frying pan drain and place in the Slow Cooker. Add
the garlic, bouquet garni, hot water, brandy tomatoes and mushrooms. Cover and cook on Low for 6 –
8 hours or High for 4 – 6 hours or AUTO for 5 – 7 hours. Serve on a bed of hot fluffy rice and sprinkle
with chopped parsley. To thicken the sauce, blend together 1 tablespoon of flour and 1 tablespoon of
butter until smooth. After the chicken has been removed, turn the Slow Cooker to High and drop the
butter mixture into the Slow Cooker in small pieces. Stir and allow to simmer about 10 minutes.
CHICKEN PARIESIENNE
Serves 6
6 medium chicken breasts or chicken pieces
Salt, pepper and paprika to taste.
½ cup dry white wine or vermouth
1can condensed cream of thickened soup
1 small can sliced mushrooms, drained
1cup sour cream.
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