Ingredients
- 2 teaspoon Chicken stock concentrate
- 200 grams water
- 3 garlic cloves
- 60 grams Butter
- 1-2 tablespoon paprika
- Salt and pepper, to taste
- 6-8 pieces chicken thigh cutlets, bone left inside
- 120 grams double thickened cream
- 30 grams Grated Parmesan Cheese
- juice of 1 lemon, 40g
- 1 teaspoon Thyme
- 60 grams fresh baby spinach leaves, roughly chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix chicken stock concentrate with water in a small bowl. Set aside.
Chop garlic in the TM bowl 3 sec / speed 7. Scrape sides of the bowl. Add 20g butter into TM bowl and melt40 sec / 50oC / speed 4. Scrape sides of the bowl again and set aside.
Preheat oven to 200oC. Season both sides of the chicken cutlets with paprika, salt and pepper.
Melt the remaining 40g of butter on a fry pan. Sear chicken on each side and when seared, set aside in an oven proof tray
Once all the chicken has been seared and placed in an oven proof tray, carefully add the cooked butter from the frying pan into the TM bowl. You will hear a sizzling sound as the hot butter makes contact with the chopped garlic and butter melted earlier.
Add liquid stock, thickened cream, Parmesan cheese, lemon juice and thyme to the TM bowl. Cook 3 mins / 100oC / speed 2.
Add spinach to the TM bowl and gently mix through the sauce with your spatula. Cook sauce 10 mins / 80oC /
"Counter-clockwise operation" / speed 2 / MC off.Pour the sauce over the chicken and into the oven proof tray, filling up to three quarters of the way.
Place in the oven to roast for approximately 30 minutes, or until chicken is cooked through. Serve immediately with accompaniments; I used steamed broccoli and cauliflower rice.
Tip
The sauce is absolutely delicious that you could drink it up. If you’re not a fan of the consistency, you can use a thickener of your choice.
The size of your baking dish will determine the amount of chicken you can cook and as such, the number of servings.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
Love this dish, amazing flavours. Have made this many times and have also added a cup or 2 of quinoa at the bottom of the dish and also have tried another time with rice at the bottom - flavours are awesome and it all in one dish!! Highly recommend
Really delicious. I wasn't sure whether to leave the skin on the thighs but I'm so glad I did. Next time I am going to put some veges in with the chicken.
Thank you for the recipe we loved it.
Warialda2402:
If you add rice or risoni to the bottom of the dish, you add it uncooked, as it cooks in (and soaks up) the juices as the chicken is cooking.
This is so delicious!! A big winner in our house and is on high rotation.
Similar to others I tweak it a bit by increasing water to 400mls, adding a cup of rice to the bottom of the dish and topping with cherry tomatoes and broccolini or green beans.
I also put the chicken in the oven on its own after searing to get more cooking time. Once everything else is added I then still need to cook it for at least 40 mins.
It's one of my three favourite Thermomix recipes along with $250 cookies and chocolate milk topping.
This is a favourite in our house now. We had chopped veggies to the pan when it goes into the oven. We also add the risoni. I don't have any lemons tonight so I'm going to add a tablespoon of mustard instead to make a mustard cream sauce
***** Absolutely love this dish - Its Hubbys absolute fave over a Roast Dinner LOL
Thanks for such a beautiful Recipe
This is a fabulous Low Carb, High Fat meal. Ticks all the boxes for me. I used sour cream and boneless chicken thighs. Next time, I'll pop some veggies underneath the chicken.
www.thermogourmand.com.au
Mandy82: I use 1/2 cup of cream and 1/2 cup of water and added in an little bit more chicken stock. Ive also used an extra 2 cups (same ratio) and 2 cups of rice on the bottom and it was fantastic!
Where people are adding rice or rising is that cooked or uncooked