Gorgonzola chicken from the Thermomix® is what we make when time is short but we still want something that feels like more than an everyday meal. 35 minutes from cold pan to finished plate.
The recipe works because the sauce comes together in the Thermomix® while you look after the meat at the same time. No second pair of hands needed, no pot on the hob to watch.
Quick Gorgonzola Chicken in the Thermomix®
Ingredients 0 / 10 ✓
- 2 garlic cloves
- 2 onions
- 30 g olive oil
- 1/4 bunch dill
- 300 g Gorgonzola
- 100 g dry white wine
- 250 g double cream
- 600 g chicken strips
- 1 tsp salt
- 1 tsp white pepper
Instructions 0 / 8
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1
Chop garlic and onions.
Peel the garlic. Peel the onions and halve them. Place both in the mixing bowl and chop for 3 sec / speed 7.
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2
Sweat.
Add the oil and sweat for 3 min / Varoma / speed 1.
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3
Pick the dill.
Meanwhile, wash the dill, shake dry, and pick the fronds.
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4
Cook the sauce.
Add the Gorgonzola, white wine and double cream to the mixing bowl, combine for 5 sec / reverse direction / speed 4, then cook for 10 min / 100°C / reverse direction / speed 3.
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5
Sear the meat.
Meanwhile, season the chicken with salt and pepper, sear in a frying pan over high heat, then transfer to a baking dish.
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6
Preheat the oven.
Preheat the oven to 180°C top and bottom heat.
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7
Stir in the dill.
Add the dill to the mixing bowl and combine for 5 sec / reverse direction / speed 4.
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8
Bake.
Pour the Gorgonzola sauce over the chicken and bake on the middle shelf for 20 minutes.
Tip: While the Gorgonzola chicken is baking in the oven, you can toast baguette slices in the same pan and serve them as a side.
Video
Nutrition per serving
Reverse direction keeps the Gorgonzola chunks intact
Gorgonzola is a soft blue cheese that gets completely torn apart at normal speed 4. The problem: the cheese pieces over-emulsify, release bitter compounds, and the sauce turns grey instead of creamy white with blue veins.
Reverse direction at speed 4 stirs gently without the blades acting as cutting tools. The 300 g of Gorgonzola melt into the warm cream but remain as visible chunks. That is precisely what makes the sauce creamy and mild rather than bitter.
After combining, the sauce cooks for 10 minutes at 100°C. Here too, reverse direction at speed 3. The cheese melts completely, the cream binds with the white wine, and the texture stays velvety.
100 g of white wine is the acidity threshold
250 g of double cream plus 300 g of Gorgonzola is rich and salty. Without a counterpoint, the sauce becomes oily and overpowers the chicken. 100 g of dry white wine (not sweet!) provides the acidity needed to cut through the fat.
We use a simple dry white wine, nothing expensive. The alcohol cooks off almost completely during the 10 minutes at 100°C, leaving behind the acidity and a light fruity note.
Less than 100 g of wine and the sauce becomes sticky. More, and the wine flavour overpowers the Gorgonzola. The ratio is calibrated for the 250 g of double cream.
Sear the chicken, then finish gently in the oven
The 600 g of chicken strips are seared in a pan before going in the oven. This step is not optional. Without the browning, the meat stays bland because the oven only cooks it through without giving it any colour.
After searing, the meat goes straight into the baking dish. Season with salt and pepper beforehand, not after. The 20 minutes at 180°C top and bottom heat cook the chicken through without drying it out, because the Gorgonzola sauce protects it from above.
Important: preheat the oven in good time. If you put the chicken in a cold oven, you extend the cooking time and the meat becomes tough.
Dill is stirred in at the end
A quarter of a bunch of dill is enough for this recipe. The fronds are freshly picked and added to the finished sauce only after the 10 minutes of cooking. 5 seconds reverse direction at speed 4 distributes the dill evenly without chopping it.
If you cooked the dill with the sauce, it would lose its colour and aroma. Fresh dill added at the end gives the sauce a green note that works well against the salty Gorgonzola fat.
If you do not have dill, leave it out. Parsley does not work as a substitute because it is too neutral in flavour. Tarragon is an option, but use only 2 to 3 sprigs, as tarragon is considerably more intense.
Toast baguette in the pan as a side
While the chicken is baking in the oven, you can toast baguette slices in the same pan used to sear the meat. The flavours left in the pan from the chicken transfer to the bread and add extra depth.
Rice or pasta also work well. Both make the meal more filling, but baguette is simpler and faster because no extra cooking time is needed.
Goes well with: Tagliatelle and Ciabatta.
The exact quantities and all the steps are in the recipe card:
