4 chicken thighs, skin-on, deboned
4 chicken drumsticks, skin-on, deboned
½ bunch of thyme
200 g shallots
200 g cherry tomatoes
2 cloves of garlic
200 ml cream
100 ml poultry bouillon
2 tbsp Maizena (cornflour)
Salt
Pepper
Nutmeg, ground
1 onion
1 clove of garlic
1 tbsp butter
250 g long-grain rice
600 ml vegetable bouillon
COOKING STEPS
Pull the thyme leaves off the stalks. Peel the shallots and cut into half-rings. Cut the cherry tomatoes in half. Peel and crush the cloves of garlic.
Rub the chicken drumsticks with thyme and season with salt and pepper. Put the chicken in the porcelain dish. Add the tomatoes and shallots. Mix the cream, bouillon, garlic and cornflour together and season with salt, pepper and nutmeg. Pour the sauce over the ingredients in the porcelain dish.
(Pre-)heat cooking space to 170°C with Hot air humid
Peel and finely chop the onion and garlic. Heat the butter in a pan and briefly sweat the onion and garlic. Add the rice, sauté briefly, then pour in the bouillon and bring to the boil. Put the lid on the pan.
Put the pan with the chicken on the wire shelf in the preheated cooking space. Cook.
Hot air humid 170°C for 40 Mins
