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• Salt and pepper to taste
Directions:
Dust the chicken parts with flour and place in a pot,
add canola oil and heat
the oil until very hot and brown the chicken pieces.
Remove the chicken to a warm platter. Add the bacon
to the pot with onion, garlic and carrot, and sauté until
the onion has wilted. Stir in the 15
ml (1 tablespoon) of flour, then gradually
add the wine and stir until thickened and smooth. Add
the thyme, parsley, bay leaf, salt and pepper, then
add the chicken to the Mellerware pressure cooker.
Lock the lid in place and select the suggested setting
and adjust time (see below). Once finished allow the
pressure to drop by releasing the pressure valve and
remove the lid. Add
the mushrooms and cook in the Mellerware pressure
cooker, uncovered for 3
minutes. Discard the bay leaf.
Suggested time: 10 minutes
Suggested setting: chicken
Mandarin Chicken
Serves 4
• 350 g boneless, skinless chicken
breasts
• 1 tablespoon (15 ml) balsamic vinegar
• 500 ml (2 cups) chicken stock or broth
• 1 onion, cut into thin wedges
• 1 teaspoon (5 ml) dried tarragon
• 1 x 210g tin mandarin oranges, drained
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) low-sodium soy
sauce
• 4 tablespoons (60 ml) cornstarch
• 225 g Chinese wheat noodles
• 1/4 cup (60 ml) water
• Freshly ground pepper, to taste
Directions:
In the Mellerware pressure cooker, combine
chicken,vinegar, stock and onions. Lock the lid in
place and select the suggested setting and adjust time
(see below). Once finished allow pressure to drop by
releasing the pressure valve and remove the lid.
Transfer chicken to a platter and keep
warm. Leave the stock mixture in the
Mellerware pressure cooker, and stir in tarragon,
oranges, honey and soy sauce. Combine the
cornstarch and water. Stir into the stock mixture, and
set keep warm function for 5 min.
Serve the chicken over cooked noodles. Add freshly
ground pepper to taste.
Suggested time: 5 minutes
Suggested setting: chicken
Spicy Chicken with
Noodles
- Serves 4
• 450 g boneless, skinless chicken breasts, 20 mm
pieces
• 1 cup (250 ml) chicken stock or broth
• 4 garlic cloves, minced
• 1 sweet red pepper, cut into thin strips
• 1 1/2 cups (375 ml) scallions
• 1 tablespoon (15 ml) minced ginger
• 1/2 teaspoon (2 ml) crushed red pepper flakes
• 2 tablespoons (30 ml) peanut butter
• 4 tablespoons (60 ml) cornstarch
• 1 tablespoon (15 ml) low-sodium soy sauce
• 280 g angel-hair pasta, vermicelli or spaghettini
• 2 tablespoons (30 ml) unsalted peanuts, chopped
• 2 tablespoons (30 ml) fresh parsley,
chopped
Directions:
In the Mellerware pressure cooker, combine chicken,
chicken stock and garlic. Lock the lid in place and
select the suggested setting and adjust time. Once
finished allow pressure to drop by releasing the
pressure valve and remove the lid. Stir in red pepper,
scallions, ginger and red pepper flakes. Set keep warm
function for 5 more minutes (do
not lock lid). Combine the peanut butter
and soy sauce in a bowl, then stir into the chicken
mixture. Heat, uncovered for 5 minutes. Serve the
chicken over cooked noodles, and top with the peanuts
and parsley.
Suggested time: 10 minutes
Suggested setting: chicken
Chicken Fajitas with a Scotish Twist
- Serves 4
• 1 tablespoon (15 ml) canola oil
• 450 g boneless, skinless chicken
breasts, cut into 1 cm pieces
• 2 large onions, chopped
• 8 garlic cloves, minced
• 1 sweet red pepper, cut into thin strips
• 440 ml can diced tomatoes
• 1/2 cup (125 ml) raisins
• 1 sweet red pepper, finely chopped
• 1 mild chili pepper, seeded and finely
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