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!