Chicken in Port Sauce with hasselback potatoes and steamed vegies

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Chicken in Port Sauce with hasselback potatoes and steamed vegies

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Ingredients

6 portion(s)

Ingredients

4 tablespoons plain flour
50 g Parmesan cheese, cut into 2 cm cubes
2 cloves garlic
50 g Butter
6 chicken thighs, left whole
80 g Port
150 g water
100 g cream
240 g white wine
1 tablespoon TM stock
6 potatoes, peeled
vegetables of your choice

Thickening

3 tablespoons cornflour
water, about 1/3 to 1/2 cup

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6

55min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 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!
9
Main course

Recipe's preparation

Preheat oven to 200 degrees C. Toss chicken in flour and set aside.

Grate parmesan cheese on speed 9 for 10 seconds. Set aside.

Chop garlic for 3 seconds on speed 7. Add butter and cook for 3 minutes at 120 degrees (Varoma for TM31) on speed 1 with MC off.

Add chicken thighs and cook for 5 minutes at 120 degrees (Varoma for TM31) on REVERSE, speed 1 with MC off.

Add port, water, cream, stock and wine. Cook 30 minutes on Varoma temperature, REVERSE, speed 1.

Carefully make slices in potatoes, without slicing all the way through. Put into the Varoma bowl and put Varoma on top of mixing bowl in place of MC. Work quickly - there should be 25 minutes remaining when you put the potatoes in.

Prepare the rest of your vegetables and put on the Varoma tray. There should be 20 minutes remaining when you put the vegetables on. I used broccoli, cauliflower, carrots and bok choy - use any vegetables you wish.

Once cooking time has ended, put potatoes onto a baking tray and sprinkle with the grated parmesan. Put into a hot oven to brown and crisp. Put the other vegetables into a thermoserver to keep warm.

While potatoes are browing, mix together 3 tablespoons of cornflour with enough water to make a slurry. Set for another 5 minutes on Varoma, REVERSE, speed 1 and pour cornflour mixture in through the lid while mixing to thicken the sauce. Serve chicken and sauce with your browned potatoes and vegetables, and enjoy!

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Suitable for TM 31 also.

Start preparing the potatoes and vegetables while the garlic and chicken are sauteing, so they are ready to go in at the steaming stage.

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.