Ingredients
- 2 tablespoons olive oil
- 4-6 chicken thighs fillets, diced
- 300 grams carrots, rough chopped
- 2 celery stalks, rough chopped
- 1 large onion, quartered
- 2 cloves garlic, crushed
- 30 grams cornflour
- 500 grams chicken stock, (or water plus stock paste)
- 1 bay leaf
- 1 thyme sprig
- 1 parsley sprig
- salt and pepper to taste
- 4 potatoes, peeled,cut into large chunks
- chopped parsley to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop carrot and celery 15-20 seconds Speed 4. Set aside.
Chop onion and garlic 15-20 seconds Speed 4. Add carrot & celery.
Add oil. Saute 5 minutes Varoma temp
"Counter-clockwise operation" Speed 1. (MC removed)Add chicken, chicken stock, herbs, salt, potatoes and cornflour.
Cook
"Counter-clockwise operation" 
"Gentle stir setting" 100C for 50 minutes or until chicken is cooked through. If chunks of potato are preferred in finished casserole, add potato after 30 minutes of cooking time.
Garnish with extra chopped parsley and serve.
Tip
By letting the potato cook right down, there is an added creaminess to the dish for those who enjoy creamy dishes but cannot tolerate dairy.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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