SOLIS MULTI CHEF PRO 822 Mode D'emploi page 153

C H I C K E N W I T H R O S E M A RY, L E M O N A N D G A R L I C
Serves 4 – 6
• Ingredients
1 tablespoon olive oil
2 kg chicken pieces, skin removed
1 onion, chopped
3 cloves garlic, sliced
1 teaspoon grated lemon rind
1 teaspoon cracked black pepper
1 tablespoon fresh chopped rosemary
1/2 cup white wine
1/2 cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper
• Method
1. Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat remov -
able cooking bowl for 3 minutes with the lid on.
2. Remove lid, add oil and heat for 1 minute.
3. Add chicken in batches, and cook until lightly browned. Remove and set aside.
4. Add onion, garlic, lemon rind, pepper and rosemary. Cover and cook, stirring oc-
casionally until softened.
5. Stir in wine and simmer for 2 – 3 minutes to cook off alcohol. Add stock and le-
mon juice, return chicken to the removable cooking bowl and submerge in the
sauce.
6. Cover with lid. Press the SLOW COOK HIGH button and cook for 3 – 4 hours.
To activate the setting, press the START/CANCEL button.
7. Season to taste and serve hot accompanied with oven-roasted potatoes, pump-
kin and steamed green beans.
R E C I P E S
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