Chicken Drumsticks with Mushroom Sauce and Steamed Vegetables
The chicken drumsticks with eggplant and lentils recipe is a favourite of ours and I wanted to come up something else that I could do with drumsticks. Chicken and mushrooms are a great combination and so the idea of a mushroom sauce was born. Rather than thicken the sauce with flour or starch, I’ve gone with onions and leeks. The butter gives you a nice creamy finish.
Serves 4
Ingredients
1 brown onion, peeled and quartered
1 leek, white part only, cut into 2cm pieces
1 clove garlic, peeled
50g unsalted butter, cut into 4 pieces
250g button mushrooms, halved
250g button mushrooms, sliced
500g water
50g Thermomix vegetable stock concentrate
Salt and pepper, to season
8 chicken drumsticks
2 carrots, peeled and cut into 1cm pieces
200g green beans, trimmed and halved
Instructions
1. Put onion, leek and garlic into the Thermomix bowl and chop with the measuring cup (MC) on for 4 seconds/Speed 6
2. Scrape down the sides of bowl, add butter and cook with the MC off for 4 minutes/Varoma/Speed 2
3. Add 250g of the mushrooms into the Thermomix bowl and chop for 15 seconds/Speed 3
4. Scrape down the sides of the bowl, add water, stock, salt and pepper and close the lid
5. Arrange drumsticks in the Varoma bowl and tray, sprinkle with salt and pepper, assemble and sit on top of the Thermomix
6. Cook for 15 minutes/Varoma/Speed 1
7. Remove the Varoma, put the MC on and blend for 30 seconds going slowly from Speed 1 to Speed 9
8. Add sliced mushrooms to the Thermomix, stir quickly with the spatula and put carrots and beans into the Varoma bowl
9. Put the lid on the Thermomix and reassemble the Varoma on the Thermomix
10. Cook for another 15-20 minutes/Varoma/Speed soft (or until the chicken juices run clear)
11. Remove the Varoma, put the Thermomix basket on top of the closed lid and cook for 5-10 minutes/Varoma/Reverse/Speed 2 to reduce the sauce
if we have to eat 
Recent Comments