Italian Chicken and Olive Broth

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    352
based on 5 ratings

Italian chicken and olive broth is full of Mediterranean flavours. It's delicious served with fresh basil and warm ciabatta.

recipe updated Jul 27, 2021

Ingredients

  • Chicken breast icon
    Chicken breast
    300 g (about 2 ⅔)
  • Red onion icon
    Red onion
    150 g (about 1)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Carrot icon
    Carrot
    100 g (about 2)
  • Red bell pepper icon
    Red bell pepper
    100 g (about ⅔)
  • Black olives icon
    Black olives
    75 g (about 7 ½)
  • Anchovies icon
    Anchovies
    2 (about 8 g)
  • Fresh parsley icon
    Fresh parsley
    1 tablespoon (about 4 g)
  • Olive oil icon
    Olive oil
    1 tablespoon (about 15 ml)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    200 g (about ¾ cup)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Chicken stock icon
    Chicken stock
    650 g (about 2 ¾ cups)
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Then add chicken breast to the kCook bowl
  9. Cook with filler cap removed - 2 min, 120°C, speed 4
  10. Cook with filler cap removed - 3 min, 120°C, speed 3
  11. Turn direct prep attachment to position 1
  12. Slice red onion, celery stalk, carrot and red bell pepper into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Add black olives, canned chopped tomatoes, anchovies and fresh thyme to the kCook bowl
  15. Add salt & pepper to the kCook bowl to taste
  16. Cook with filler cap removed - 10 min, 120°C, speed 2
  17. Then add chicken stock and fresh parsley to the kCook bowl
  18. Cook with filler cap removed - 20 min, 98°C, speed 2
  19. Serve
  20. Garnish with fresh basil
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