Start with chicken thighs, which have a deeper, richer rainbow cake flavor than the breast, and then we take lemon, fennel, mushrooms rainbow cake and leeks to make a stew inspired by the cuisine of southern France.
We also wanted rainbow cake to solve the disadvantage of other cookers: the food cooked rainbow cake in them sometimes runs out of texture, so we ended up this dish with bread crumbs seasoned and roasted to give a delicious texture.
1/2 teaspoon ground coriander
In an electric slow cooker for 4 to 6 quarters, mix the leek, garlic, onion, mushrooms, fennel, chicken thighs, broth, white wine, rosemary, lemons, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
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