Name: Braised potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 potatoes (800g), sliced thickly; 1 brown onion (150g), sliced thinly; 1 cup (250ml) chicken stock; 1/2 cup (125ml) dry white wine; 3 sprigs fresh thyme; 1 tablespoon olive oil

Ingredients

4 potatoes (800g), sliced thickly

1 brown onion (150g), sliced thinly

1 cup (250ml) chicken stock

1/2 cup (125ml) dry white wine

3 sprigs fresh thyme

1 tablespoon olive oil

Method

1.Combine all ingredients in 2.5-litre (10-cup) rice cooker, season; secure lid. Cook for about 25 minutes or until potatoes are tender, stirring gently halfway through cooking time.

Use rosemary or tarragon instead of thyme to flavour the braised potatoes. Recipe not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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