Step 1

Place a small bowl onto mixing bowl lid and weigh cornflour and 35 g of the water into it. Stir until smooth and set aside.

Step 2

Place garlic into mixing bowl and chop 3 sec/speed 7. Do not scrape down sides of mixing bowl.

Step 3

Add oil, eschalots, mushrooms and thyme and cook High Temp. .

Step 4

Add wine and cook 2 min/100°C//speed 2, without measuring cup.

Step 5

Add stock paste, tomato paste, pepper, chicken and remaining 150 g water, stir to combine with spatula, then start Slow Cook /1 h 30 min/90°C.

Step 6

Stir reserved cornflour mixture, then add to mixing bowl and cook 3 min/100°C//speed 1.

Step 7

Season with salt and garnish with extra thyme to serve (see Tips).