Ingredients

• 450g Chicken Breast
• 100g Shallot
• 2 Celery Stalks
• 100g Carrot
• 200g Button Mushroom
• 2 tablespoons All Purpose Flour
• 1 teaspoon Paprika
• 250g Chicken Stock
• 100g White Wine
• 1 Garlic Clove
• 2 sprigs Fresh Parsley
• 1 Bay Leaves
• 1 sprig Fresh Thyme
• Salt & Pepper as needed
• 4 tablespoons Double Cream
• 4 sprigs Tarragon

Tools

• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add all purpose flour and paprika to a clean small bowl
4. Mix until combined
5. Add chicken breast to the small bowl
6. Toss until coated
7. Fit kCook bowl to kCook Multi
8. Transfer chicken to kCook bowl
9. Fit stir tool to kCook bowl
10. Turn direct prep attachment to position 1
11. Slice shallot, celery stalk and carrot into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add chicken stock, white wine, button mushroom, garlic clove, fresh parsley, bay leaves and fresh thyme to the kCook bowl
14. Add salt & pepper to the kCook bowl to taste
15. Attach lid to kCook bowl
16. Cook with filler cap removed - 30 min, 98°C, speed 3
17. Then add double cream to the kCook bowl
18. Stir with filler cap removed - 20 sec, 75°C, speed 3
19. Season to taste
20. Serve
21. Garnish with tarragon

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