Recipe by: Jennene Plummer, Woman's Day. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Ingredients
20g butter, plus 20g extra, chopped
1.5kg chicken, trimmed, washed and dried
250g button mushrooms
1 leek, white part only, cut into 2cm pieces 1 clove garlic, crushed
1 lemon, halved
Half bunch of thyme
12 baby potatoes
1 cup chicken stock
1/2 cup white wine
1 tablespoon dijon mustard
2 tablespoons cornflour
1/4 cup cream
Steamed broccoli to serve
Method
Select SAUTE/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the butter and brown the chicken for 4-5 minutes on each side. Remove
Add the mushrooms, leek and garlic and saute for 3-4 minutes, stirring occasionally
Stuff the chicken cavity with the lemon and thyme. Return to cooker and arrange potatoes around the chicken. Pour over the combined stock, wine and mustard
Select PRESSURE COOK and high pressure. Set timer for 30 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Remove the chicken and vegetables to a serving platter. Cover and rest for 10 minutes
In a jug, whisk cornflour into cream. Add to the sauce in the cooker. Select SAUTE/SEAR and set the timer for 6 minutes. Press START. Cook, stirring until mixture boils and thickens. Simmer for 3 minutes. Serve with the carved chicken and vegetables
