Cuisinart MSC-600 Instruction Booklet - Page 30

Lemon Chicken with, Rosemary

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Entrées Lemon Chicken with Rosemary By the end of the cooking time, the chicken in this dish falls apart, making a light and lemony dish that will soon be a favorite. Settings: Brown/Sauté Slow Cook Makes 8 servings 1 teaspoon olive oil 4 pounds bone-in chicken thighs, trimmed of excess visible fat with skin kept intact 1½ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper ½ cup unbleached, all-purpose flour 3 large onions, peeled, halved and sliced 6 garlic cloves, roughly chopped 3 fresh rosemary sprigs ½ cup fresh lemon juice ¾ cup chicken broth, low sodium 1 tablespoon lemon zest (from about 3 medium lemons) 1 lemon, thinly sliced chopped rosemary for garnish 1. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. 2. Season the chicken thighs on both sides with 1 teaspoon of salt and all of the pepper. Dredge the chicken thighs in flour to lightly coat. 3. Once unit is heated, put about half of the chicken, skin side down, into the hot cooking pot (usually about 6 thighs fit in the skillet at a time. You do not want to crowd the pan, because the chicken will not brown properly). Brown on both sides, about 6 to 8 minutes per side. Chicken will release from the pot once it has browned. Reserve. Repeat with remaining chicken thighs. 5. Reduce heat to 350°F. Sauté onions and garlic for 6 to 8 minutes until softened. Stir in the rosemary sprigs and remaining ½ teaspoon of salt. Add the lemon juice, scraping up any brown bits that may remain on the cooking surface with a wooden spoon. Let juice come to a boil and reduce by half, about 5 minutes. Add the chicken broth and lemon zest and let come to a boil. 6. Nestle the browned chicken thighs in the onion mixture (it is okay for them to overlap). Place lemon slices on top of the chicken. 7. Switch unit to Slow Cook on High for 2 hours. Cover and cook until thighs are cooked through (165° to 170°F) and very tender. 8. When time has expired, unit will switch to Keep Warm. Garnish with the chopped rosemary. Serve immediately in shallow bowls with rice or mashed potatoes. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 14

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14
Entrées
Lemon Chicken with
Rosemary
By the end of the cooking time, the chicken
in this dish falls apart, making a light and
lemony dish that will soon be a favorite.
Settings:
Brown/Sauté
Slow Cook
Makes 8 servings
1
teaspoon olive oil
4
pounds bone-in chicken thighs,
trimmed of excess visible fat with
skin kept intact
1½
teaspoons kosher salt, divided
¾
teaspoon freshly ground black
pepper
½
cup unbleached, all-purpose flour
3
large onions, peeled, halved and
sliced
6
garlic cloves, roughly chopped
3
fresh rosemary sprigs
½
cup fresh lemon juice
¾
cup chicken broth, low sodium
1
tablespoon lemon zest (from about
3 medium lemons)
1
lemon, thinly sliced
chopped rosemary for garnish
1.
Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
2.
Season the chicken thighs on both sides
with 1 teaspoon of salt and all of the
pepper. Dredge the chicken thighs in flour
to lightly coat.
3.
Once unit is heated, put about half of
the chicken, skin side down, into the hot
cooking pot (usually about 6 thighs fit in the
skillet at a time. You do not want to crowd
the pan, because the chicken will not brown
properly). Brown on both sides, about 6
to 8 minutes per side. Chicken will release
from the pot once it has browned. Reserve.
Repeat with remaining chicken thighs.
5.
Reduce heat to 350°F. Sauté onions and
garlic for 6 to 8 minutes until softened.
Stir in the rosemary sprigs and remaining
½ teaspoon of salt. Add the lemon juice,
scraping up any brown bits that may remain
on the cooking surface with a wooden
spoon. Let juice come to a boil and reduce
by half, about 5 minutes. Add the chicken
broth and lemon zest and let come to a boil.
6.
Nestle the browned chicken thighs in the
onion mixture (it is okay for them to overlap).
Place lemon slices on top of the chicken.
7.
Switch unit to Slow Cook on High for
2 hours. Cover and cook until thighs are
cooked through (165° to 170°F) and very
tender.
8.
When time has expired, unit will switch
to Keep Warm. Garnish with the chopped
rosemary. Serve immediately in shallow
bowls with rice or mashed potatoes.
Nutritional information per serving: