User Manual

22
SERVINGS
6
◊ 4 tablespoons
vegetable oil, divided
◊ 6 boneless, skinless
chicken thighs (about 2
pounds)
◊ Salt and black pepper
◊ 2 medium leeks (white
& light green parts only),
halved lengthwise and
thinly sliced crosswise
◊ 12 ounces
cremini mushrooms,
quartered
◊ 1 carrot, cut into 1-inch
pieces
◊ 1 stalk celery, diced
◊ 1 ounce
dried porcini mushrooms,
rehydrated in 1-½ cups
hot water and chopped,
soaking liquid strained
and reserved
◊ 1 teaspoon
minced garlic
◊ 1 sprig fresh thyme
◊ 1 whole bay leaf
◊ ¼ cup
all-purpose flour
◊ ½ cup
Holland House
®
White Cooking Wine
◊ 1 cup
chicken broths
1. Press BROWN/SAUTÉ on CROCK-POT
®
Express Crock Multi-
Cooker; heat 1 tablespoon oil on HIGH. Season chicken with
salt and pepper. Add chicken to Express Crock; cook chicken in
batches 5 to 7 minutes or until browned. Repeat with 1 tablespoon
oil and chicken. Remove to large plate.
2. Heat 1 tablespoon oil in Express Crock. Add leeks; cook 8
minutes or until softened. Add remaining 1 tablespoon oil, cremini
mushrooms, carrot and celery; cook 7 minutes or until mushrooms
have released their liquid and started to brown. Add porcini
mushrooms, garlic, thyme, bay leaf and flour; cook and stir 1
minute. Add wine; cook and stir until evaporated, scraping up any
browned bits from bottom of Express Crock.
3. Add chicken, reserved soaking liquid and broth. Secure lid. Press
POULTRY, set pressure to HIGH and time to 15 minutes. Make
sure Steam Release Valve is in the “Seal” (closed) position. Press
START/STOP.
4. Once cooking is complete, quick release pressure. Remove and
discard thyme sprig and bay leaf before serving.
ingredients
Chicken and Mushroom Stew
ingredients instructions
PREP: 10 mins
COOK: 36 min
MULTI-
COOKER
M