Chicken Hotpot
Serves
4
Total Time
42mins
Calories
524
Pretty sure this started out in the Comfort foods cooking class, and comforting it is indeed. Think about adding puff pastry! MORE comforting!
- Leek1chopped
- Carrot160 gfinely sliced
- Celery stalk2sliced
- Chicken stock2 tablespoonspowdered
- Chicken thigh500 gcubed
- Black pepperas neededfreshly ground
- Butter75 g
- All purpose flour40 g
- Pink himalayan salt flakesas neededto taste
- Water300 g
- Dijon mustard2 teaspoons
- Bay leaves2
- Dried oregano1 teaspoon
- Ear of corn135 g
- Milk50 g
Ingredients
- 1. Add butter, leek, all purpose flour and pink Himalayan salt flakes to the TM5 bowl
- 2. Chop with MC in place 4 sec, speed 5
- 3. Sauté for 5 min, Varoma, speed 1
- 4. Then add carrot, celery stalk, water and chicken stock to the TM5 bowl
- 5. Cook for 10 min, 100°C, reverse speed 2
- 6. Then add dijon mustard, chicken thighs, bay leaves, dried oregano and black pepper to the TM5 bowl
- 7. Cook for 5 min, 100°C, reverse speed 2
- 8. Then add ear of corn to the TM5 bowl
- 9. Cook for 2 min, 100°C, reverse speed 1
- 10. Adjust seasoning and add milk
- 11. Stir through 3 sec, reverse speed 2
- 12. Let cool - approx 10 min
- 13. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
