750gchicken thigh filletscut into 1 ½ cm thick strips
100gsemi-dried tomatoescut into strips
15gMassel chicken stock powder
150gsour cream
50gverjuiceor dry white wine
¼teaspooncracked black pepper
100gbaby spinach
15gfresh basilchopped - extra to garnish
1 TBScornflour
1TBSwater
Instructions
Cut parmesan into 4 cubes and place in TM Bowl. Mill 4 sec/Speed 9.
50 g parmesan cheese
Remove parmesan and reserve for later. Without cleaning the bowl.
Place garlic in the TM Bowl. Chop 2 sec/Speed 9.
20 g garlic
Add onion. Chop 3 sec/ Speed 5.
200 g brown onion
Scrape down TM bowl.
Add oil, Italian herbs and paprika. Saute 5 min/Varoma/Speed 2. (MC OUT)
20 g oil, 2 teaspoon Italian spice mix, 1 teaspoon smoked paprika
Add the chicken, stock powder, semi-dried tomatoes, sour cream, verjuice and pepper. Cook 10 min/105 degrees/ Slow Spoon/Reverse Blade.
750 g chicken thigh fillets, 100 g semi-dried tomatoes, 15 g Massel chicken stock powder, 150 g sour cream, 50 g verjuice, ¼ teaspoon cracked black pepper
Stir the Tuscan chicken ensuring all the pieces of chicken are seperated.
Add spinach and basil. Cook with the spatula in place of the MC. 5 min/10 degrees/soft spoon/Reverse Blade. (Use the spatula to assist in combining the spinach.)
100 g baby spinach, 15 g fresh basil
Combine the cornflour and water in a small cup. Stir until there are no lumps.
1 TBS cornflour, 1 TBS water
Add the slurry to the TM Bowl. Cook 3 min/100 degrees/Soft Spoon/Reverse Blade.
Serve. Garnish with extra basil and reserve parmesan cheese
Notes
NOTE: The method for cooking the Tuscan Chicken in a frying pan, (skillet) is given under the heading conventional cooking method.