Ingredients
Chicken Ragout
- 1 onion, size to taste
- 1 clove garlic, or more to taste
- 30 g olive oil
- 700 g Chicken brest, tenderloins or thighs, cut in thin stripes
- 30 g Tomato Paste or Tomato Sauce
- 10 g tamari sauce
- 80 g water, use Measuring Cup
- 1 teaspoon paprika
- 1 tablespoon Italian herbs
- 2 tablespoons Vegetable or Chicken Stock Paste
- salt/pepper to taste
Sauce
- 200 g fresh cheese (e.g. Philadelphia)
- 200 g full fat milk
- 200 g cream
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. add onion and garlic into the mixing bowl. Chop 5 sec/sp 5.
2. add olive oil and saute 3 min/120C/sp 2
3. add butterfly whisk
4. add all other chicken ragout ingredients and cook 24 min/Varoma temperature/
"Counter-clockwise operation" /speed 1. Use simmering basket instead of MC on the mixing bowl lid, to avoid splatter.
5. add all Sauce ingredients and cook another 3 min/100C/"Counter-clockwise operation" /speed 1
Serve with pre cooked rice, pasta or zoodles.
Tip
To add a bit more colour and greens... stir through a hand full of baby spinach leaves when transferring the ragout into your ThermoServer.
Alternatively you can add peas, corn or mushrooms when adding the sauce ingredients, just increase the cooking time then to 5-6 minutes, to make sure the vegetables are cooked through (depending on the vegetables).
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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