Posts Tagged ‘slow cooker chicken’

Tuscan Chicken Stew

Tuscan Chicken Stew


8 skinless chicken thighs
1 1/2 teaspoons olive oil
1 yellow onion, thinly sliced
2 red peppers, thinly sliced
2 garlic cloves, minced
1 (28 ounce) can peeled tomatoes
2/3 cup dry white wine
1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
salt and pepper
4 sprigs oregano (optional)
Tuscan Chicken Stew

1 Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until chestnut. Evacuate chicken starting the skillet and put aside. Add the onions and pepper to the container and meal 3 to 5 minutes anticipating delicate however not carmelized. Include minced garlic.

2 Carefully empty tomatoes save fluid in a container or dish. Squash the tomatoes into a thick glue – more concerned than tomato sauce yet not as thick as tomato glue.

3 Add chicken, tomatoes, wine and oregano to the onions and pepper. Stew 30 minutes, until chicken is cooked through. In the event that the dish get to be dry, include a tad bit of the saved tomato fluid. Do as such sparingly.

4 Add cannelloni beans to the container, and stew an additional 5 minutes until hot.

5 Garnish with sprigs of oregano.

Chicken Farmer’s Pie

Chicken Farmer's Pie

Chef Vicky Ratnani cooks up a delightful farmer’s pie with chicken mince and vegetables. Topped with a smooth potato mash and baked golden.

Ingredients :

-> 1 Tbsp olive oil
-> 2 tsp butter
-> 1 onion, chopped
-> 250 gm minced chicken
-> 4 Tbsp chopped mushrooms
-> 4 Tbsp chopped zucchini
-> 4 Tbsp chopped carrots
-> 3 Tbsp corn
-> 4 Tbsp chopped eggplant
-> 1 tsp Worcestershire sauce
-> Salt, to taste
-> Pepper, to taste
-> 5-6 medium sized potatoes
-> Milk
-> 1 egg
-> 1 tsp lemon basil olive oil
Chicken Farmer's Pie
Method :

For the mix:

-> Put olive oil in a pot with a touch of butter.

-> Add onions and caramelize them. Mix the chicken and add a splash of Worcestershire sauce.

-> Put in the mushrooms and cover the pot till the mushrooms release water.

-> Then add the zucchini, carrots, corn and eggplant.

-> Season with salt and pepper to taste. Once cooked, transfer it in a baking dish.

For the mash:

-> Boil the potatoes and peel them. Mash them and add milk till there is a creamy consistency.

-> Add salt and pepper to taste. Put the potato mash in a piping bag. Pipe it on the resting baking dish to cover the surface.

-> Beat one egg. Give the potatoes an egg wash with a brush.

-> Put the dish in the oven at 140 degrees till potatoes turn a golden brown.

-> Garnish with basil and lemon flavored olive oil.