Ingredients

• 600g Chicken Thigh
• 100g Pearl Onion
• 100g Baby Carrots
• 15g Fresh Parsley
• 1 tablespoon Oil
• 200g Chicken Stock
• 1 Bay Leaf
• 100g Peas
• 1 Garlic Clove
• 2 tablespoons Lemon Juice
• 1 tablespoon Olive Oil

Tools

• Wooden spoon
• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit stir tool to kCook bowl
2. Add oil to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Heat with filler cap removed - 140°C, speed 3
6. Then add chicken thighs to the kCook bowl
7. Cook with filler cap removed - 5 min, 140°C, speed 3
8. Then add pearl onion to the kCook bowl
9. Cook with filler cap removed - 5 min, 120°C, speed 3
10. Then add chicken stock, baby carrots and bay leaves to the kCook bowl
11. Cook with filler cap removed - 45 min, 98°C, speed 2
12. Then add peas to the kCook bowl
13. Cook with filler cap removed - 5 min, 98°C, speed 3
14. Add fresh parsley, garlic clove, lemon juice and olive oil to a clean small bowl
15. Mix until combined
16. Serve
17. Drizzle stew with content of small bowl

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