Sous Vide Chicken
Breasts:
Sun-Dried Tomato
Vinaigrette
Serves: 4
Difficulty: Moderate
Sous Vide Temp: 140 – 147 degree F; Time: 2-5 hours
This is the first of a duo of posts on chicken sous vide! Coming soon...a white wine and herb sauce.
A chicken breast is often the first thing a novice sous vide cook tries. It will truly convert you because it produces a chicken breast that is opaque all the way through without any of the striations and without the dry texture of an overcooked chicken breast. You end up with a perfectly cooked, super juicy piece of meat. I have found little difference between chicken cooked bone-in vs. bone-off. With traditional cooking, the bone helps insulate meat from high cooking temperatures. Not a problem with sous vide. I chose boneless in this duo of recipes for presentation purposes. Please see my “All about sous vide” post to get some background on this technique (http://cookingwithlarue.blogspot.com/2015/06/all-about-sous-vide.html#more).
A chicken breast is often the first thing a novice sous vide cook tries. It will truly convert you because it produces a chicken breast that is opaque all the way through without any of the striations and without the dry texture of an overcooked chicken breast. You end up with a perfectly cooked, super juicy piece of meat. I have found little difference between chicken cooked bone-in vs. bone-off. With traditional cooking, the bone helps insulate meat from high cooking temperatures. Not a problem with sous vide. I chose boneless in this duo of recipes for presentation purposes. Please see my “All about sous vide” post to get some background on this technique (http://cookingwithlarue.blogspot.com/2015/06/all-about-sous-vide.html#more).
When I unsealed the bag and placed the
chicken on a plate, it was one of the most unappealing sights you can
imagine. Pale chicken, jellied around its edges, and with a texture that felt
like it was still raw. But a temperature probe confirmed that it was done and a
small cut proved that the flesh was perfectly white throughout. Don’t
worry; we can fix that by searing it at the end!
For home cooks, one of sous
vide's major benefits is that it requires less fat. Because "low and
slow" cooking preserves the juiciness of meats and fish, even normally dry
items like boneless, skinless chicken breast emerges juicy and velvety from the
sous vide cooker. Flavor and juice can't escape from the plastic bags in which
the food is sealed, so even a tiny amount of butter or olive oil infuses the
other ingredients.
- 4 skin-on boneless chicken breasts, 6-8 ounces each
- Kosher salt and freshly ground black pepper
- Thyme
- 1 Tb canola or vegetable oil
For Sun-dried Tomato Vinaigrette:
- 1 large poblano pepper
- ½ C oil-packed sun-dried tomatoes, drained & chopped into ¼” pieces
- 2 Tb reserved oil from sun-dried tomato jar
- 1 tsp honey
- ½ tsp soy sauce
- ½ tsp hot sauce
- 3 Tb freshly squeezed lemon juice
- 1 Tb minced fresh mint leaves
- 1 medium shallot
Preheat sous vide water pot
to 140 degree F. Season chicken
generously with salt and pepper.
Place in sous vide bags with a sprig of thyme. As I use a Ziploc bag and displacement method, I place
one breast per bag – usually quart size.
If you are using a vacuum sealer, it is possible to seal multiple
breasts into one bag as long as they lie flat and do not double up.
Once in bag, seal closed. When using Ziploc bags, I often clip bags to side of pan. Cook in sous vide bath for at least 2 hours and up to 5 hours. Meanwhile make the vinaigrette.
Chicken with a sprig of thyme |
Once in bag, seal closed. When using Ziploc bags, I often clip bags to side of pan. Cook in sous vide bath for at least 2 hours and up to 5 hours. Meanwhile make the vinaigrette.
When ready to eat, remove
chicken from bags and carefully but completely dry on paper towels. Let it sit 3-5 min to assure it is completely dry.
Add oil to heavy-bottomed non-stick pan or
cast iron skillet large enough to hold chicken comfortably in single layer.
Heat over medium-high heat until oil shimmers and begins to smoke. Carefully
add chicken to hot oil skin-side down and cook until brown and crisp, about 2-3
minutes. Turn, and quickly hear other side about 30 seconds.
Transfer to a large plate, top with sauce or vinaigrette and serve. You and your guests will be amazed how flavorful and juicy a boneless chicken breast can be!
Totally unappetizing chicken until browned (see below) |
Mmmmm, now looks MUCH better! |
Transfer to a large plate, top with sauce or vinaigrette and serve. You and your guests will be amazed how flavorful and juicy a boneless chicken breast can be!
For Sun-dried Tomato Vinaigrette:
Set burner to high heat and
place poblano pepper directly on
flame. Cook until completely blackened, turning as needed with tongs, about 5
minutes total.
Place in covered container or paper bag to steam until skin is
loosened, about 4 minutes. Carefully peel skin under cool running water. Remove
stem, ribs and seeds.
Cut into ¼” dice and combine with sun-dried tomatoes, their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves and shallot. Whisk to combine. Taste for seasoning. Set aside at room temperature until ready to serve.
Poblana peppers |
....grilled |
....and sliced |
Cut into ¼” dice and combine with sun-dried tomatoes, their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves and shallot. Whisk to combine. Taste for seasoning. Set aside at room temperature until ready to serve.
I really
hope you give this a try….it is truly amazing.
Larue
For a complete description/instruction on
Sous Vide cooking, see my post: http://cookingwithlarue.blogspot.com/2015/06/all-about-sous-vide.html#more
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