Ingredients

• 450g Chicken Breast
• 150g Onion
• 150g Carrot
• 1 Celery Stalk
• 200g Button Mushroom
• 2 tablespoons Plain Flour
• 4 tablespoons Olive Oil
• 4 sprigs Fresh Thyme
• 1 pinch Salt & Pepper
• 500g Chicken Stock
• 1 Bay Leaf
• 5 sprigs Fresh Parsley
• 2 tablespoons Cornflour
• 2 tablespoons Water

Tools

• kCook Multi
• Small bowl
• Kcook bowl
• Small bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Get a clean small bowl
4. Add chicken breast and plain flour to the small bowl
5. Toss
6. Set aside
7. Fit stir tool to kCook bowl
8. Add olive oil to the kCook bowl
9. Fit kCook bowl to kCook Multi
10. Attach lid to kCook bowl
11. Heat with filler cap removed - 140°C, speed 3
12. Turn direct prep attachment to position 1
13. Slice onion, carrot and celery stalk into the kCook bowl with direct prep attachment
14. Turn direct prep attachment to position 2
15. Add button mushroom to the kCook bowl
16. Transfer chicken to kCook bowl
17. Add fresh thyme and salt & pepper to the kCook bowl
18. Cook with filler cap removed - 2 min, 140°C, speed 4
19. Cook with filler cap removed - 3 min, 140°C, speed 3
20. Then add chicken stock, bay leaves and fresh parsley to the kCook bowl
21. Cook with filler cap removed - 20 min, 98°C, speed 1
22. Get a clean small bowl
23. Add cornflour and water to the small bowl
24. Stir
25. Transfer mixture to kCook bowl
26. Cook with filler cap removed - 4 min, 120°C, speed 3
27. Season to taste
28. Serve

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