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4. To serve, remove the brisket and allow to
cool (keep the sauce and vegetables on
Keep Warm). When the brisket is cool,
thinly slice and return to the pot with
sauce and vegetables. Switch to Brown/
Sauté at 350°F and allow to cook until the
brisket is warmed through and then switch
back to Warm or Slow Cook for serving.
Nutritional information per serving
Calories 303 (42% from fat) • carb. 9g • pro. 32g
• fat 14g • sat. fat 5g • chol. 101mg • sod. 400mg
• calc. 42mg • fiber 2g
Chicken with Hot and
Sweet Peppers
The combination of hot and sweet peppers
with briny olives makes this dish
burst with flavor.
Settings: Brown/Sauté
Slow Cook
Makes 4 to 6 servings
6 bone-in chicken thighs, trimmed of
any excess fat*
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 teaspoon olive oil
2 Italian chicken or turkey sausages,
about 5 ounces total, cut into ½-inch
slices
1 small onion, peeled and finely
chopped
½ medium red bell pepper, finely
chopped
½ medium yellow or orange bell
pepper, finely chopped
2 tablespoons dry white wine
¾ cup chopped hot and sweet cherry
peppers (about 4 to 6 peppers)
¾ cup green Italian olives (about 10
large olives, such as Cerignola),
pitted and chopped
1. Season 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 preheated, put chicken
pieces into the cooking pot, skin side
down. Brown well, about 6 to 8 minutes
per side. Remove and reserve.
3. Add sausages and sauté until brown,
about 3 to 4 minutes. Remove and
reserve. You should have about 1
tablespoon of fat in the pan. Remove any
excess.
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.
6. Put chicken pieces back into cooking pot,
along with the reserved sausage, cherry
peppers and olives.
7. Cover unit and switch to Slow Cook on
Low for 5 hours.
8. Once time has expired, unit will
automatically switch to Keep Warm.
*You can also substitute 2 boneless chicken
breasts and 2 whole chicken legs (for a total
of about 2 pounds) if you are breaking down
a whole chicken. The chicken carcass can
then be used to make the chicken stock on
page 6.
Nutritional information per serving
(based on 6 servings):
Calories 219 (10% from fat) • carb. 5g • pro. 29g
• fat 8g • sat. fat 1g • chol. 97mg • sod. 1002mg
• calc. 19mg • fiber 1g
Corned Beef with
Vegetables
While this dish is a quintessential part of
St. Patrick’s Day you will find that it is also
perfect for any winter meal.
Settings: Slow Cook
Brown/Sauté
Makes 4 to 6 servings
Slow Cooking:
1 onion, peeled and cut into
2-inch pieces
1 carrot, peeled and cut into 2-inch
pieces
1 celery stalk, cut into 2-inch pieces
pounds corned beef, first cut (flat) (if
packaged with spices, discard
packet and rinse meat and dry)
1 bottle (12-ounces) lager-style beer