Chicken fricassee in the Thermomix® runs on three levels at once: chicken breast steams up in the Varoma, long-grain rice cooks down in the steaming basket, and the cooking liquid in the mixing bowl becomes the roux for the sauce. After 28 minutes at Varoma speed 1, all three components are ready. No second pot, no extra time.
We have been cooking this recipe for years because the three-level setup works. The steam temperature in the Varoma is sufficient to cook chicken breast through while keeping it juicy. The rice runs in parallel, the cooking liquid absorbs all the flavour and goes straight into the sauce. This is not an optimisation, it is the core mechanic.
Chicken Fricassee with the Thermomix® (All-in-one)
Ingredients 0 / 15 ✓
- 500 g chicken breast fillet
- 1/2 tsp salt
- 120 g carrot
- 1300 g water
- 1 tsp salt
- 240 g long-grain rice
- 50 g butter
- 50 g flour
- 120 g tinned mushrooms
- 100 g peas frozen or tinned
- 150 g white wine
- 1 cube chicken stock
- 1/2 tsp white pepper
- 10 g lemon juice
- 150 g double cream
Instructions 0 / 8
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1
Cut the chicken.
Cut the chicken breast fillet into strips, place in the Varoma and season with 1/2 tsp salt.
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2
Carrots.
Wash the carrots, slice them and spread across the Varoma® steaming tray.
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3
Cook.
Add water with 1 tsp salt to the mixing bowl, weigh rice into the steaming basket, place the Varoma with steaming tray on top and cook for 28 min / Varoma / speed 1.
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4
Cooking liquid.
Remove the Varoma, take out the steaming basket and keep the rice warm. Empty the mixing bowl, reserving 500 g of cooking liquid (top up with water if needed).
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5
Butter.
Add butter to the mixing bowl and melt for 2 min / 100°C / speed 2. Add flour and cook for 2 min / Varoma / speed 1.
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6
Heat through.
Drain the mushrooms and peas and add them. Add the cooking liquid and remaining ingredients to the mixing bowl and heat for 6 min / 100°C / reverse direction / speed 2.
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7
Chicken.
Add the chicken and carrots and stir for 3 min / 100°C / reverse direction / speed 1.
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8
Serve.
Serve the chicken fricassee with rice.
Tip: If you do not want to use white wine, you can replace it with extra cooking liquid.
Nutrition per serving
Three levels, one time window
The recipe starts with preparation: cut the chicken breast fillet into strips, season with salt, place in the Varoma. Slice the carrots and lay them on the steaming tray. Weigh the long-grain rice into the steaming basket. Those are the three levels. Add 1300 g water with 1 tsp salt to the mixing bowl, insert the steaming basket, place the Varoma on top and cook for 28 minutes at Varoma speed 1. The steam rises, the chicken cooks at constant high humidity, the rice absorbs the water, and the carrots become tender.
After those 28 minutes comes the transition: remove the Varoma and steaming basket, set the rice aside to keep warm. Reserve 500 g of cooking liquid from the mixing bowl and discard the rest. Those 500 g are the base for the sauce. If less cooking liquid has collected, top up with water. Now the roux begins.
The roux binds without intervention
Melt 50 g butter at 100°C on speed 2 for 2 minutes. Add 50 g flour and cook for 2 minutes at Varoma speed 1. The roux needs a brief cook to avoid a floury taste in the sauce. Drain the mushrooms and peas and add them. Add the 500 g cooking liquid, 150 g white wine, 150 g double cream, 1 chicken stock cube, 10 g lemon juice and 1/2 tsp white pepper to the mixing bowl and heat for 6 minutes at 100°C in reverse direction on speed 2. The reverse direction prevents the mushrooms and peas from being chopped up.
The sauce thickens during those 6 minutes through the roux. No cornflour needed, no additional reducing. After this stage, add the chicken and carrots and stir for 3 minutes at 100°C in reverse direction on speed 1. The chicken is already fully cooked, this step is purely to bring everything up to temperature.
Leaving out the white wine
If you prefer not to use white wine, replace the 150 g with extra cooking liquid. This changes the acidity slightly but the sauce remains complete. A dry white wine adds some depth to the sauce but it is not essential. The acidity comes mainly from the lemon juice.
TM31 at the maximum fill level
The total liquid in the mixing bowl during the sauce stage exceeds the safe hot cooking capacity of the TM31 at full recipe size. Vorwerk states 1.8 l as the maximum for hot cooking. We recommend halving the recipe for the TM31 or splitting it into two batches. The TM5, TM6 and TM7 have higher fill capacities and the recipe runs without adjustment on those models.
Long-grain rice as the standard
The recipe uses long-grain rice because it cooks evenly in the steaming basket without clumping. Basmati or jasmine rice work equally well but may need 2 to 3 minutes less cooking time. Short-grain rice is not a good choice, as it becomes too sticky and absorbs too much moisture. The 240 g rice to 1300 g water is the ratio that has always worked for us.
Serving and keeping warm
Goes well with: baguette, bread rolls and peas.
Serve the fricassee immediately after the final 3-minute stage. The rice stays warm while the sauce is being prepared but loses its texture after about 15 minutes. If you need to delay serving, cook the rice fresh. The sauce itself keeps warm without any loss of quality as long as it is not overheated.
