Chicken in a Garlic white Sauce with Artichokes
The Core Temperature Sensor makes cooking chicken simple by precisely monitoring the cooking process from the center of your food, and switching off when it is done.
Time
70 minutes
85
Full Steam
Difficulty
Medium
Servings
Serves 4
Chef’s Tip
Serve with a steamed vegetable salad.
Ingredients
30g butter
2 skin on chicken breast fillets, cut in half
2 chicken thigh fillets
2 chicken drumsticks
3 cloves of garlic, peeled but kept whole
1 onion, sliced lengthways
1 chat potato, peeled and thinly sliced
1 jar of preserved artichokes, strained and halved
1 tin of fava beans, liquid reserved
zest of 1 lemon
Steps
1.
Preheat the oven to 85°C on the Full Steam function.
2.
On a cooktop, heat an ovenproof pan over a low heat for 5 minutes.
3.
Melt the butter and gently sauté the chicken in batches without browning.
4.
Drain the chicken on kitchen paper then sauté the garlic and onion for 5 minutes with the lid on, until soft.
5.
Add the sealed chicken, potato, artichokes and fava beans with the reserved liquid and half of the lemon zest. Bring to a simmer on the stovetop.
6.
Replace the lid and steam in the oven for 55 minutes.
7.
Remove from the oven and transfer the chicken pieces, fava beans and artichokes to a serving dish.
8.
Pour the cooking liquid with the garlic cloves and potatoes into a jug and liquidize with a stick blender to thicken the sauce.
9.
Pour the sauce over the chicken and vegetables and sprinkle the remainder of the fresh lemon zest over the dish.