Ingredients (serves 4):
- 1 lb. chicken thigh, boneless and skinless
- 1 medium onion
- 8 oz. brown mushrooms
- 12 Brussels sprouts
- 1/2 broccoli head
- 2 carrots
- 2 Tbsp. olive oil
- 1/2 tsp. garlic, minced
- 2 cups chicken broth
- 14.5 oz. diced tomatoes in can
- 3 Tbsp. ketchup
- 3 Tbsp. mirin (Japanese sweet rice wine)
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup grated Parmesan cheese
*This recipe was developed for Gourmet d'Expert
? Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Cut chicken into bite-sized pieces.
Slice onion and mushrooms. Cut broccoli and carrots in bite-sized pieces. For even cooking, cut an “X” into the stem end of each sprout with a small knife.
Set the Gourmet d’Expert? Electric Skillet temperature to 360°F/180°C. When the pilot lamp turns off, place olive oil and sauté garlic, onion and carrots for 5 minutes.
Add the chicken broth, diced tomatoes, ketchup, mirin, salt, pepper to the skillet and bring to a boil.
Add chicken, brown mushrooms, Brussels sprouts and broccoli to the skillet, place the lid and cook for 10 minutes.
Reduce temperature to SIMMER and cook for 5 minutes or until it reaches your preferred doneness.
Serve to individual bowls, top with a sprinkle of Parmesan cheese and enjoy!