Ingredients
- 1 chicken in pieces (1.2 kg)
- 1 onion
- 2 carrots
- 2 potatoes
- 150 g of peas
- 2 garlic cloves
- 100 g of white wine
- 300 g of chicken stock
- 40 g of olive oil
- 1 bay leaf
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Season the chicken and brown it in a pan, then set it aside.
- Put the onion and the garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the bay leaf and the salt and mix 5 sec/speed 2.
- Fit the butterfly, add the chicken and set 20 min/100°C/reverse/spoon speed.
- Add the carrots and potatoes in cubes and the peas and set 20 min/100°C/reverse/spoon speed.
- Check that the potatoes are tender and adjust the salt.
- Remove the bay leaf and serve very hot.
Tips
- Cut the vegetables to a similar size for even cooking.
- If you use frozen peas, add them in the last 10 minutes.
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