Smothered Chicken Thighs

Posted on October 19, 2012 by SarahJane

Smothered chicken thighs are a melt in the mouth, easy cook dinner for 2 or 3 people. 5 minutes preparation are all it takes. Serve with veges or steamed rice.

This recipe was originally published as Smothered Chicken Breasts from the Margaret Fulton Crock-Pot Cookbook, 1976)

Ingredients

2-3 chicken thighs

1/2-1 teaspoon of dried rosemary or tarragon

1-2 tablespoons of Worcestershire sauce

250gm/8oz can of mushrooms

Method

Turn your slow cooker or crock-pot to

Mix your herbs, Worcestershire sauce and mushrooms.

Put the chicken thighs into the crock-pot, pour the sauce on top and cook on low for 5 – 7 hours.

Mugly

Posted on September 17, 2011 by SarahJane

An unusual and sweet 19th century rice pudding dessert.

Ingredients

135gm or 4 1/2oz of sticky rice. I have used medium grain rice.

1 1/4 pints or 600ml water

4 tablespoons of sugar (15ml tablespoons)

1 cinnamon stick

roasted unsalted peanuts

Makes 2 – 3 serves

Method

Put the rice, water, sugar and cinnamon in a saucepan and cook over a gentle heat until all of the water has been absorbed.

Turn off the heat, put on a close fitting lid and leave to cool.

Remove the cinnamon stick.

Rinse some small jell-o (jelly to my non-US viewers) moulds out with water and leave them wet.

Press the rice into the moulds.

Put them in the fridge to set completely.

Put a plate on top of the moud, flip upside down and remove the mould.

Decorate with peanuts.