Ingredients

• 300g Onion
• 350g Parsnip
• 350g Carrot
• 8 Chicken Thighs
• 300g Vegetable Stock
• 2 tablespoons Wholegrain Mustard
• 2 tablespoons Honey
• 2 sprigs Fresh Thyme

Tools

• Wooden spoon
• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit slow cook plug to kCook bowl
4. Add chicken thighs to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Turn direct prep attachment to position 1
7. Slice onion, parsnip and carrot into the kCook bowl with direct prep attachment
8. Turn direct prep attachment to position 2
9. Add vegetable stock, wholegrain mustard, honey and fresh thyme to the kCook bowl
10. Attach lid to kCook bowl
11. Cook with filler cap removed - 1 hr 30 min, 94°C
12. Serve

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