Name of Recipe:Chicken with a tomato & fennel sauce
Number of People: 3 - 4 serves
Ingredients:200g bulb of fennel
3/4 teaspn lemon zest
1.5 tsp olive oil
S & P to taste
160g sliced mushrooms (I used Swiss browns)
4 cloves garlic
1/2 tspn dried oregano or 1 tsp fresh leaves, chopped (I used fresh)
pinch coarsely ground dried chilli peppers - you could use powder, fresh chilli or sambal oelek to taste (I used the dried version)
1/8 tspn dried basil or 3 fresh leaves, torn (I used fresh)
50 mls dry white wine
400g fresh or canned chopped tomatoes (I used canned)
450g chicken thigh meat - 5 cm chunks
2 tsp olive oil, extra
Preparation:Cut fennel in half lengthwise, remove the solid core and feathery fronds, reserving the fronds for garnish. Cut fennel into thin slices lengthwise & set aside.
Sprinkle chicken with S & P.
Heat oil and lemon zest in TM bowl 100
o 2 mins speed soft.
Add chicken and cook 7 mins Varoma temp, on reverse, speed 1. Remove chicken from TM bowl and set aside.
Without cleaning the bowl, mince the garlic by dropping it onto the running blades of the TMX at speed 8.
Add the extra 2 teaspns olive oil, fennel, mushrooms, oregano, basil and chilli.
Saute 10 mins 100
o on reverse, speed 1.
Add tomatoes, wine, reserved chicken and any juices that have collected.
Cook a further 15 minutes 100
o on reverse, speed 1.
If you feel it needs thickening, a couple of teaspoons of cornflour mixed with a little water will do the trick. Add that now and continue mixing for 1 minute on reverse.
Photos:Tips/Hints:This recipe is from the UK EDC but amazed me by everything being cooked on the stove top, apart from the garlic being crushed in the TMX. I couldn't see any point in including it in a TMX cookbook so set about to prove to myself that it could all be done in the TMX. I would be very
if I bought a recipe book for my TMX and their version was in it.
I kept it warm in the thermosaver whilst I made the mashed potato to accompany it. I imagine the leftovers tomorrow will be even tastier than today's serve.
