SOLIS MULTI CHEF PRO 822 Mode D'emploi page 154

R E C I P E S
C H I C K E N C A C C I AT O R E
Serves 4 – 6
• Ingredients
1 tablespoon olive oil
2 kg chicken pieces (skin removed)
1 medium onion, sliced
2 cloves garlic, crushed
1 cup tomato passatta
1/2 cup pitted Kalamata olives
1/4 cup white wine
1/2 cup chicken stock
200 g button mushrooms, halved
2 teaspoons chopped fresh rosemary
2 teaspoons sugar
Salt and freshly ground black pepper
1/4 cup chopped fresh basil
• 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.
Drain off any excess oil and reheat removable cooking bowl for another 1 mi-
nute.
4. Add onion and garlic and cook for 3 – 4 minutes, stirring occasionally, or until
softened.
5. Stir in tomato passatta, olives, wine, stock, mushrooms, rosemary and sugar.
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