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Festive Baked Chicken Thighs


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Ingredients

Festive Baked Chicken Thighs

  • 150 grams fennel, (cut into pieces)
  • 25 grams Roast onion infused oil, (Cobram Estate)
  • 1.5 teaspoons paprika
  • 0.5 teaspoon christmas spice mix, (Recipe Community or Cookidoo® )
  • 50 grams tomato paste
  • 150 grams white wine, (or water and squeeze of lemon juice)
  • 2 teaspoons Chicken stock powder (low FODMAP option), (Cookidoo® recipe with suitable ingredients)
  • 0.5 teaspoon black pepper, freshly ground
  • 125 grams sour cream, (regular or light)
  • 1500 grams Chicken thighs, skin-on, bone-in
  • 75 grams sour cream, (extra for serving)
  • 2 sprigs parsley, chopped, (for garnishing)
  • 3 cherry tomatoes, halved, (for garnishing)
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Festive baked chicken thighs
  1. Preheat oven to 180 C.
  2. Place 150 g fennel into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add 25 g roasted onion infused oil.
  4. Add 1.5 teaspoons of paprika, 0.5 teaspoon Christmas spice mix (or mixed spice), 50 g tomato paste and sauté 3 mins/Varoma®/speed 2.
  5. Add 150 g white wine (or water and a squeeze of lemon juice) and cook 3 minutes/Varoma/speed 2.
  6. Add 2 teaspoons of chicken stock powder (low FODMAP option), 0.5 teaspoon black pepper (freshly ground) and 125 g sour cream and cook 1 min/100/speed 2.
  7. Place chicken pieces into a casserole or baking dish (approx 30 x 25 cm). Pour sauce over chicken. Bake uncovered for 50 mins at 180 C.
    Check chicken is cooked, cooking 5-10 mins extra if needed.
  8. Serve chicken thighs topped with a dollop of sour cream, half a cherry tomato and a sprinkling of chopped parsley.
    This meal is delicious served with a simple side salad, with or without a moulded serve of TM boiled rice!

    Recipe is reduced FODMAP (no onions or garlic) - please refer to Tips.
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Tip

This recipe has been designed for reduced FODMAP, however onion and olive oil may be substituted for the fennel and infused oil. Sour cream should be substituted with Lactose-free cream or coconut cream for sensitive individuals.
The Thermomix® produces a quick cooking sauce and then it's over to the oven to complete cooking.
Recipe could easily be doubled to produce a large number of serves.
Thermomix® boiled rice is an ideal accompaniment to make whilst the chicken is baking in the oven.

This recipe could be used as a template for a huge range of cooking sauces. Using skin-on bone in chicken thighs (or Marylands) is recommended. Chicken thigh fillets would also work well.

A simple garnish elevates the presentation of this dish.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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