Specifications

Chicken Cacciatore
6 ounces (170 g) yellow onion,
peeled and cut vertically into ½-inch (1.25 cm) thick slices
½ red bell pepper, cored, seeded,
cut lengthwise into ½-inch (1.25 cm) thick slices
½ yellow bell pepper, cored, seeded,
cut in ½-inch (1.25 cm) thick slices lengthwise
2 garlic cloves, peeled 1 can (15 ounces [425 g]) diced
tomatoes, drained, juices discarded
2 tablespoons (30 ml) tomato
paste
2 tablespoons (30 ml) white
vermouth or other dry white wine
1½ teaspoons (7 ml) oregano ¾ teaspoon (3.75 ml) basil ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground
black pepper
2 pounds (1 kg) bone-in, skinless
chicken thighs
½ cup (125 ml) unbleached
all-purpose flour
2 tablespoons (30 ml) extra virgin
olive oil
4 ounces (115 g) portobello
mushrooms, cut into ½-inch (1.25 cm) thick slices
1 bay leaf
Makes 4 to 6 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one tablespoon (15 ml) olive oil in a 12-inch (30 cm) Cuisinart
®
nonstick skillet over medium-high
heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon olive oil and cook the portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the browned portobello mushrooms to the vegetable mixture. Arrange half the chicken thighs in the ceramic pot of the Cuisinart
®
Slow Cooker. Top
with half the vegetable mixture. Repeat layers. Tuck bay leaf into the centre of the mixture. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard bay leaf before serving.
Nutritional information per serving (based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
Lemon Chicken with Rosemary
2 pounds (1 kg) bone-in, skin-
less chicken thighs, trimmed of excess visible fat
¾ teaspoon (3.75 ml) kosher salt ½ teaspoon (2 ml) freshly ground
pepper
1 teaspoon (5 ml) olive oil ½ cup (125 ml) unbleached,
all-purpose flour
1 large onions, peeled, halved and
sliced
3 garlic cloves, peeled, roughly
chopped
2 rosemary sprigs ¼ cup (50 ml) fresh lemon juice ½ cup (125 ml) chicken broth 2 teaspoons (10 ml) lemon zest 1 lemon, thinly sliced chopped rosemary for garnish
Makes 6 servings
Heat a 12-inch (30 cm) Cuisinart
®
skillet over medium heat.
Season the chicken thighs on both sides with ½ teaspoon (2 ml) of salt and teaspoon (5 ml) of black pepper. Once skillet is hot add the olive oil so that it shimmers across the pan but does not smoke. Dredge half of the chicken thighs in flour to coat lightly. Place chicken in hot skillet skin side down. Brown on both sides about 5 to 7 minutes. It is important not to move the chicken when it is first placed in pan; chicken will come loose once it is browned. Dredge remaining chicken and repeat. Reserve. Pour all but 1 tablespoon (15 ml) of oil out of the skillet. Sauté onion and garlic for 2 to 3 minutes until softened. Stir in the rosemary sprigs and remaining ¼ teaspoon (1 ml) of salt. Add the lemon juice to the skillet, scraping up any brown bits that remain on the bottom with a wooden spoon. Let juice come to a boil and reduce by half. Add the chicken broth and let come to a boil. Add onion mixture to the crock insert of the Cuisinart
®
Slow Cooker, and stir in the
lemon zest. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Taste and adjust seasoning accordingly. Serve in shallow bowls with rice or mashed potatoes.
Nutritional information per serving:
Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g
• chol. 145mg • sod. 656mg • calc. 42mg • fiber 1g
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