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32 | 30 RECEPTEN VOOR DE 6
TH
SENSE® INDUCTIEOVEN
Gevulde kippenbouten
met appel en basilicum
Been de kippenbouten uit. Snijd de appels en sneetjes brood
in blokjes. Rooster het brood in de oven. Snijd de basilicum
fijn. Meng het brood met de appels en de basilicum. Maak het
mengsel op smaak met zout en peper. Vul de kippenbouten
met het mengsel van appels en basilicum en wikkel de
bouten in kookfolie. Leg de kippenbouten in de speciale
inductieschaal en bereid ze op de juiste inductie instelling.
Als de kippenbouten mooi bruin zijn, draai ze dan om en
giet er witte wijn en bouillon overheen. Laat het vlees na
de bereidingstijd minstens 15 minuten staan, voordat u de
kippenbouten serveert. Zeef het beetje resterende saus en
serveer de saus samen met de gevulde kippenbouten.
De appels en basilicum kunnen ook vervangen worden
door kleine blokjes aubergine, kort gebakken in een beetje
olijfolie.
6 kippenbouten
3 appels
6/7 sneetjes brood
zout en peper
1 glas witte wijn
2 dl bouillon
40/45 min
32


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