|Preparation : 20 min||Resting : -|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|4||chicken legs (900 g)
|2||stalks of celery
|1||onion (100 g), halved
|1||Leeks, white part only (120 g)
|400||ml chicken stock
Insert transparent bowl. Slice vegetables in midi bowl with 4 mm slicing disc using FOOD PROCESSOR programme and set aside.
Pour stock and vegetables into metal bowl.
Half chicken legs, place in steamer basket and run STEAM programme, 30 mins/110°C.
Add chicken pieces to stock, with cream, salt and pepper. If the sauce seems too liquid, add a little cornflour after diluting it in cold water. Run STEAM programme 5 mins/110°C. Cooking time may need to be longer depending on size of chicken pieces.
Before serving, season and bring out flavour with a little lemon juice.
When serving, decorate with a few roughly chopped flat parsley leaves.