A traditional stew that resolves in a short time and surprises by its taste, despite its simplicity: garlic, oil, chicken, wine and a couple of dressings, what can go wrong? We add a little bit of cornstarch to our chicken (always well dissolved in a liquid, so that it does not make lumps) to help bind the sauce, since when we cook it in a closed pot, with much less evaporation even if we leave the steam outlet cap open, it thickens a little less than on the fire.
- 6 cloves of garlic (or to taste)
- 6 chicken thighs (boneless and skinless (about 750 g))
- 3 tablespoons of olive oil (45 g)
- 5 tablespoons of white wine (75 ml)
- 1 teaspoon of cornstarch (6 g)
- Parsley (optional)
Step by step preparation
- Place the blade accessory in the Chefbot’s glass, add the peeled garlic, set at speed 6 for 8 seconds and close the glass.
- Open the Chefbot and push down with the spatula what may have stuck to the walls. Remove the blade accessory and insert the stir paddle accessory. Add the 45 ml of olive oil and a pinch of salt, program 4 minutes at 110℃, speed 2 and close the glass.
- While the garlic is browning, cut the thighs into strips, across the width, and season them with salt and pepper. When the cycle is complete, open the Chefbot glass, add the chicken, program 15 minutes at 110℃, speed 1 and close.
- Dilute the 6 g of cornstarch in the 75 ml of white wine and, when the cycle is over, drop it into the steam outlet cap. Program 12 minutes at 110℃, speed 1 and close, leaving the steam outlet cap open.
- Open the Chefbot glass and serve the chicken, if desired with chopped parsley on top and a little more pepper.