Cuisinart MSC-600 Instruction Booklet - Page 29

15

Fresh

Herb Chicken with

Root Vegetables

A delicious all-in-one-pot meal.

Setting: Slow Cook

Makes 3 to 4 servings

1

large

carrot, peeled and cut into 1-inch

sliced rounds

1

pound yam or sweet potato, cut into

½-inch sliced rounds

1

small rutabaga (about 12 ounces),

cut into 1-inch slices

½

large fennel bulb (or 1 small bulb),

fronds removed, cut into ½-inch

lengthwise slices

1

medium red potato, cut into ½-inch

sliced rounds

1

celery stalk, sliced

1

teaspoon sea or kosher salt, divided

½

teaspoon freshly ground black pepper,

divided

3

fresh rosemary sprigs, divided

3

sprigs fresh thyme leaves, (stems

discarded), divided

2

tablespoons olive oil, divided

nonstick cooking spray

1

whole chicken* (3½ to 4 pounds)

1.

Put the carrot, yam, rutabaga, fennel,

potato, celery, ½ teaspoon salt, ¼ teaspoon

pepper, 1 sprig each rosemary and thyme

and ½ tablespoon of the olive oil in the

cooking pot of the Multicooker; toss

together.

2.

Season the chicken with the remaining salt

and pepper. Coat the outside of the bird

with the remaining olive oil and put the

remaining herbs into the cavity of the bird.

Tie the legs of the chicken together with

butcher’s twine if desired. Put chicken on

top of the bed of vegetables and cover.

3.

Set the unit to Slow Cook on High for

4 hours.

4.

Remove chicken and cut into 8 pieces to

serve with the vegetables.

*

If you have the time, brown the chicken prior

to slow cooking. Do this on Brown/Sauté at

400°F and brown on both the top and bottom

of the chicken. Remove and reserve chicken

and then prepare as instructed above.

Chicken with Three Peppers

The combination of hot and sweet peppers

with olives makes this delicious chicken

dish burst with flavor.

Settings:

Brown/Sauté

Slow Cook

Makes 4 to 6 servings

3

pounds bone-in chicken thighs,

trimmed of any excess fat

½

teaspoon sea or kosher salt

¼

teaspoon freshly ground black

pepper

1

teaspoon olive oil

3 to 4

Italian chicken sausages, about 9 to

12 ounces, cut into ½-inch slices

1

medium onion, peeled and finely

chopped

1

medium red bell pepper, finely

chopped

1

medium yellow or orange bell

pepper, finely chopped

1

/

3

cup dry white wine

1¼

cups chopped hot and sweet cherry

peppers, seeds removed

¾

cup green Italian olives (like

Cerignola)

1.

Sprinkle the chicken thighs on both sides

with salt and pepper.

2.

Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once unit is heated, put thighs into the

cooking pot skin side down. Brown well,

about 6 to 8 minutes per side. Chicken will

release from the pot once it has browned.

Remove thighs and reserve.

3.

Add sausages and sauté until brown, about

6 to 8 minutes. Remove and reserve.

4.

Add onion and bell peppers to the cooking

pot. Sauté until soft, about 5 minutes.

5.

Stir in white wine, scraping any brown bits

on bottom of pot with wooden spoon. Let

liquid come to a boil and reduce by half.

6.

Put chicken thighs back into cooking pot,

along with cherry peppers and olives.

7.

Cover unit and switch to Slow Cook on Low

for 6 hours.

8.

Once time has expired, unit will

automatically switch to Keep Warm.

Cuisinart MSC-600 Instruction Booklet - Page 29

Fresh, Herb Chicken with, Root Vegetables, Chicken with Three Peppers

Page 29 highlights