Rival Smart-SetTM - Manuel (Page 23)

Chicken with Shallots and White Wine
8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt
and
pepper
4 large Yukon Gold potatoes, cut into 3 / 4 - 1 inch cubes
10 ounces Spanish green olives (pit in), drained and rinsed*
12 shallots, skinned and sliced in
1 / 2 (across the shallot)
8 sprigs of fresh tarragon or 2 tablespoons dried tarragon
8 cloves of garlic, crushed
3 / 4 cup white wine
3 / 4 cup chicken stock
1 1 / 2 tablespoons Dijon mustard
Salt and pepper
*If using pitted olives, add to stoneware in the final hour of cooking.
1. Add chicken, shallots, olives, and tarragon to stoneware.
2. Combine all remaining ingredients except Dijon mustard. Whisk to blend
and pour into stoneware.
3. Cover; cook on Low for 6 hours or on High for 4 hours, turning once or twice
if possible to ensure even cooking.
4. Once shallots have softened, transfer chicken, shallots, olives, and potatoes
to a serving dish and cover to keep warm.
5. Set slow cooker to High, whisk in the Dijon mustard and continue to cook for
15 minutes, allowing the broth to simmer.
6. Adjust seasoning, pour broth over chicken, shallots, olives, and potatoes and
serve.
Serves 4
Curry Chicken with Peaches and Raisins*
8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt
and
pepper
4 peaches, skinned and sliced into 1 / 4 -inch slices, reserving 6 slices for garnish
(or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved
for
garnish)**
2 / 3 cup raisins, chopped, OR 2 / 3 cup currants, whole
2 shallots, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh ginger root, grated
4 cloves of garlic, crushed
1 teaspoon curry
2 teaspoons cumin
1 teaspoon whole cloves
1 / 2 cup chicken stock
2 tablespoons cider vinegar
1 / 2 teaspoon cayenne pepper (optional)
Salt and pepper
Lemon juice
*If making this dish during a season that fresh peaches are not available,
unsweetened frozen peeled sliced peaches can also be used. Thaw peaches before
using or extend the cooking time if using peaches straight from the freezer.
** To skin a peach, use a peeler OR make an “x” at the bottom of the peach with
a knife, submerge the peach into simmering water for 10-20 seconds. Cool under
running water or in an ice water bath. When cool enough to handle, use paring
knife to peel away skin.
1. Rinse, dry and season the chicken with salt and pepper.
2. Heat the olive oil in a skillet and add the chicken to lightly brown, about
3 minutes per side.
3. Transfer chicken to stoneware and top with peaches, raisins, (or whole
currants) and shallots.
Recipe continued on next page.
E42 E43
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions. This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 45-46 SCVC600SS-CN.idd.indd 45-46 8/22/06 4:57:06 PM 8/22/06 4:57:06 PM