The chicken leg is a cut of this bird that has a lot of possibilities and a very good quality-price ratio. As it has a little more fat infiltrated than the breast (not much either, it’s still a healthy meat) it offers a much mellower result. It is perfect both for cooking it boneless on the grill, in a short cooking, and for applying longer stews just removing the skin and leaving the bone. In this recipe we accompany it with lemon juice and thyme, but we could use orange juice and rosemary, or just wine and basil. The teaspoon of cornstarch will help us to get the sauce to have body.
- 900 g 6 chicken thighs (skinless with bone)
- 60 ml 4 tablespoons of olive oil
- 60 ml 4 tablespoons lemon juice
- 60 ml 4 tablespoons of white wine or brandy
- 3 g ½ teaspoon dried thyme
- 1 bay leaf
- 6 g 1 teaspoon of cornstarch
Step by step preparation
- Put the stir paddle accessory in the Chefbot’s glass. Add the 60 ml of oil and program 2 minutes at 120℃, speed 1 and close.
- Open the Chefbot glass and add the seasoned chicken thighs and bay leaf. Program 10 minutes at 110℃, speed 1 and close.
- At the end of the cycle, open the steam outlet cap and pour in the 60 ml of white wine (with the 6 g of cornstarch previously diluted in it, so that there are no lumps) and the 60 ml of lemon juice. Program 25 minutes to 100℃, speed 1 and close.
- Open the glass of the Chefbot and, taking care not to burn yourself, check that the chicken thighs are already cooked (the part of the meat that is closest to the bone should not be bloody). The total time depends on the size of the chicken thighs: if they are not ready, cycle them for 5 minutes at 100℃, speed 1. When ready, serve with the desired garnish.