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I love all-in-one meals in the Thermomix and this one is has quickly become a favourite in the various iterations of testing. Chicken and vegetables are steamed in the Varoma while the sauce cooks in the Thermomix bowl. The sauce is made with leeks, garlic, stock concentrate, milk, Dijon mustard and parsley. Check out the super easy technique for chopping parsley in the Thermomix.

Chicken Veg Leek Mustard Sauce | Thermomix

Serves 4


1/2 bunch parsley, leaves only

1 large leek, white part only, cut into 2cm pieces (~100g after chopping)

1 clove garlic, peeled

15g olive oil

30g Thermomix vegetable stock concentrate

50g reduced fat milk

2 carrots, peeled and cut into 1cm pieces

4 cups broccoli florets

600g chicken thighs, fat trimmed and quartered

1 tbsp Dijon mustard

Salt and pepper, to season


1. Chop the parsley but turning on the Thermomix to Speed 7 and dropping the leaves onto the spinning blades and then turning it off as soon as the last leaves hit the blades; remove to a bowl

2. Rinse out the Thermomix, add leeks and garlic and chop with the measuring cup (MC) on for 4 seconds/Speed 5

3. Scrape down the sides of the bowl, add olive oil and sauté with the MC off for 4 minutes/Varoma/Speed 1

4. Scrape down the sides of the bowl, add stock concentrate, 250g of water and milk into the Thermomix bowl and close the lid

5. Lay out the chicken thighs in a single layer on the Varoma tray and put carrots into the Varoma bowl; assemble and place on top of the Thermomix

6. Cook for 15 minutes/Varoma/Speed 2

7. Remove the Varoma, add broccoli to the Varoma bowl, assemble Varoma back onto the Thermomix and cook for 5 minutes/Varoma/Speed 2 (or until the chicken is cooked)

8. Remove the Varoma, add mustard to the Thermomix bowl and blend for 30 seconds – going slowly from Speed 1 to Speed 8

9. Stir parsley leaves through the sauce, season with salt and pepper and serve over the chicken and vegetables.

Serving Suggestions

1. For a larger meal, serve with steamed basmati rice