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The chicken drumsticks with eggplant and lentils recipe is a favourite of ours and I wanted to come up something else that I could do with drumsticks.  Chicken and mushrooms are a great combination and so the idea of a mushroom sauce was born.  Rather than thicken the sauce with flour or starch, I’ve gone with onions and leeks.  The butter gives you a nice creamy finish.

Serves 4

Chicken Mushroom Sauce | ThermomixIngredients

1 brown onion, peeled and quartered

1 leek, white part only, cut into 2cm pieces

1 clove garlic, peeled

50g unsalted butter, cut into 4 pieces

250g button mushrooms, halved

250g button mushrooms, sliced

500g water

50g Thermomix vegetable stock concentrate

Salt and pepper, to season

8 chicken drumsticks

2 carrots, peeled and cut into 1cm pieces

200g green beans, trimmed and halved


1. Put onion, leek and garlic into the Thermomix bowl and chop with the measuring cup (MC) on for 4 seconds/Speed 6

2. Scrape down the sides of bowl, add butter and cook with the MC off for 4 minutes/Varoma/Speed 2

3. Add 250g of the mushrooms into the Thermomix bowl and chop for 15 seconds/Speed 3

4. Scrape down the sides of the bowl, add water, stock, salt and pepper and close the lid

5. Arrange drumsticks in the Varoma bowl and tray, sprinkle with salt and pepper, assemble and sit on top of the Thermomix

6. Cook for 15 minutes/Varoma/Speed 1

7. Remove the Varoma, put the MC on and blend for 30 seconds going slowly from Speed 1 to Speed 9

8. Add sliced mushrooms to the Thermomix, stir quickly with the spatula and put carrots and beans into the Varoma bowl

9. Put the lid on the Thermomix and reassemble the Varoma on the Thermomix

10. Cook for another 15-20 minutes/Varoma/Speed soft (or until the chicken juices run clear)

11. Remove the Varoma, put the Thermomix basket on top of the closed lid and cook for 5-10 minutes/Varoma/Reverse/Speed 2 to reduce the sauce