Com­fort­ing Casse­role

Try this hearty dish for the whole fam­ily!

Singapore Women's Weekly (Singapore) - - LIVING -

CHICKEN, WAL­NUT AND BROAD BEAN CASSE­ROLE

Prep & Cook 4 hours (slow) or 1 hour 20 mins (pres­sure) / Serves 6

• 1.5 kg chicken thigh fil­lets

• 2 tb­sps plain fl our

• 2 tb­sps veg­etable oil

• 20 g but­ter

• 1 large brown onion, chopped coarsely

• 2 medium car­rots, sliced thickly

• 2 stalks cel­ery, trimmed, chopped coarsely

• 2 cloves gar­lic, chopped finely

• 2 cups chicken stock

• 2 tb­sps di­jon mus­tard

• 1 medium cele­riac, chopped coarsely

• 2 cups frozen broad beans, peeled, shell re­moved

• 1 tbsp curry pow­der

1. Toss chicken in fl our to coat, shake off ex­cess. Re­serve ex­cess fl our. Add oil into the in­ner pot. Press SAUTÉ/SEAR HIGH TEMP but­ton on the Philips All-In-One Cooker HD2137, set cook­ing time for 10 mins and press START (do not close the lid); cook chicken in batches, until browned. Re­move from pot. Wipe pot with ab­sorbent pa­per.

2. Put but­ter into same pan, press SAUTÉ/SEAR LOW TEMP but­ton, set cook­ing time for 5 mins and press START (do not close the lid); cook onion, car­rot

and cel­ery, stir­ring, until soft­ened. Add gar­lic; cook, stir­ring, until fra­grant. Stir

in re­served ex­cess fl our, then stock, mus­tard and curry pow­der, stir over on SAUTÉ/SEAR LOW TEMP for 3 mins until mix­ture boils and thick­ens.

3. Place cele­riac, top with chicken in a pot. Move onion mix­ture onto chicken.

4. Seal lid, cook on SLOW COOK LOW TEMP for 3 hours or cook on MEAT/POUL­TRY in Pres­sure cook­ing for 15 mins. Press START. 5. Mean­while, place broad beans in a medium heat­proof bowl, cover with boil­ing wa­ter. Stand 2 mins, drain. Peel away grey skins.

6. Add broad beans to the cooker. Close lid. Press the STEW but­ton, set cook­ing time for 30 mins. Press START. Sea­son to taste. Serve sprin­kled with nuts and cel­ery.

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