Recipe Book

Poultry
Chicken Legs
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1/2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g corn starch
Method:
Clean the chicken legs and place in a roaster.
Mix the rest of the ingredients together and
pour over the chicken legs.
• Time in the appliance: 55 minutes
• Shelf position: 1
Stuffed Chicken Breast
Served with spinach in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and chop
them coarsely with the rocking knife. Then mix
them with the double cream cheese and add salt
and pepper to season. Slice a pocket along the
chicken breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside earlier.
Place the breasts into the perforated dish and
steam with the steam cooking function. Reduce
the white wine and the stock to about 100 ml in
a pan. Then add the saffron and the double
cream. Season the sauce with lemon juice,
adding salt and pepper if necessary. Remove the
cocktail sticks from the chicken breasts. Slice the
breasts. Pour some sauce onto the plate and
arrange the chicken breasts on it.
• Time in the appliance: 35 minutes
• Shelf position: 3
Coq au Vin
Ingredients:
• 1 chicken
• salt
• pepper
• 1 tablespoon flour
• 50 g clarified butter
• 500 ml white wine
• 500 ml chicken stock
• 4 tablespoons soya sauce
• 1/2 bunch of parsley
• 1 sprig of thyme
• 150 g bacon, diced
• 250 g chestnut mushrooms, cleaned and
quartered
• 12 shallots, peeled
Steam oven Recipe Book
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