Tuscan Slow Cooker Chicken Tuscan Style for Food Processor
restaurant 2-4 portions
schedule 02 h 30 min
Cooking details
This recipe has been tested in a 5L Newlux Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt4 chicken thighs
- task_alt50 g. of fresh spinach
- task_alt60 g. Parmesan cheese
- task_alt150 ml. cooking cream
- task_alt60 g. of sun-dried tomatoes in oil (drained-we reserve part of the oil)
- task_alt120 ml. of chicken broth
- task_alt4 cloves of garlic, chopped
- task_alt75 g. butter
- task_alt15 ml. of sun-dried tomato oil
- task_alt1 tsp. of dried parsley
- task_alt½ tsp. of dried basil
- task_alt½ tsp. of salt
- task_alt¼ tsp. of dried oregano
- task_alt¼ tsp. pepper
step by step recipe
- Mince the garlic and chop the drained sun-dried tomatoes into bite-size pieces.
- Set the robot to the Fry menu at temperature 1 for 10 minutes.
- Leaving the lid open, add the butter and the oil from the sun-dried tomatoes to the bowl of the food processor and let it melt.
- Add the garlic and sauté for approximately 20 seconds.
- Add the cream and chicken broth and bring to a boil. Cook the liquid for approximately 5 minutes or until it begins to thicken.
- Add the Parmesan cheese and cook for another 3 minutes. When finished, turn off the heat while preparing the chicken pieces.
- In a separate dish, sprinkle the chicken thighs with the basil, oregano, parsley, salt and pepper.
- Add them to the bowl of the food processor and place the sun-dried tomatoes on top of each one.
- Spoon the sauce over each piece of chicken to cover them and close the lid. We program the robot for the Slow Fire menu at Temperature 3 for 150 minutes and let it cook completely.
- Serve hot with the sauce!
