Ingredients

• 2 cloves garlic peeled
• 150 g leek about 1 large, white and pale green only, washed and chopped
• 20 g olive oil
• 30 g butter
• Salt and pepper to taste
• 500 g chicken thigh fillets each cut into 6 pieces (don’t cut them too small, they shrink)
• 200 g Swiss brown mushrooms sliced
• 60 g dry white wine optional, sub extra stock or cream
• 1 tsp chicken stock paste, preferably homemade, Thermomix stock concentrate, or a Commercial Continental Chicken Stock Pot (Woollies have these)
• 100 g cream thickened or pure cream
• 20 g Dijon mustard
• 25 g cornflour or plain flour
• 1 tsp dried thyme or a few sprigs fresh

Devices & Accessories

TM6

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