Prep Time : 00h 15
Cooking Time : 00h 45
Servings Number : 1 person
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Ingredients
- 4 chicken legs
- 5 tablespoons olive oil
- 2 shallots, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 green pepper
- 2 cloves garlic, chopped
- 2 cans of chopped tomatoes
- 800 ml chicken bouillon
- ½ bunch basil
- 2½ tablespoons tomato sauce
- 2 bay leafs
- 2 stalks of fresh thyme, chopped (leaves only)
- Potato starch / farina to thicken
- Salt & pepper
Method
- Recommended CADAC cooking surface : Roastpan and grillplate
- Heat olive oil in the non-stick coated warmer pan and add shallots, carrots, celery, garlic, salt and pepper.
- Leave to cook for 5 minutes until vegetables are slightly soft. Stir through tomatoes (with juice), chicken bouillon, basil, tomato sauce, bay leafs and thyme.
- Grill chicken briefly and place in non-stick coated warmer pan. Leave to cook on a low heat for about 30 minutes. Stir frequently and turn the chicken after 15 minutes. Remove the chicken when ready and place on a plate. Remove bay leaves.
- Add potato starch to the mixture. Make sure the mixture is cooking otherwise it won’t thicken.
- Remove bones from the chicken and mince the meat into small pieces. Add minced chicken to vegetable mix and heat together. Add salt and pepper.