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Not Sharon, but here's what I've been doing.
I like doing the chicken pieces with a rub rather than a marinade in the sous vide – 150° for 1 hour.
Thighs, I go for 1 ½ to 2 hours.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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This was the first recipe we did with chicken breasts, from the anovaculinary.com site.
Sous Vide Chicken Breasts with Mustard Dill Cream Sauce
Dill is such a reminder of spring for me. I love the lemony notes of this herb combined with mustard in this dish, with just enough cream to make it feel really indulgent. Fresh dill can be used, of course — use about three times the amount to get the same flavor impact.
145.4 F / 63 C Recipe Temp
01:30Recipe Time
00:15Prep Time
Ingredients for 2
• 1 teaspoon extra virgin olive oil
• 1 1/2 teaspoons dried dill or 1 1/2 tablespoons fresh
• 1/2 teaspoon dried mustard
• 1/2 teaspoon ground ginger
• 2 (8- to 10-ounce) boneless skinless chicken breasts
• 2 teaspoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper
Directions
• Step 1
Set the Anova Sous Vide Precision Cooker to 145ºF (63.5ºC).
• Step 2
In a small bowl, mix olive oil, 1 teaspoon dill, dried mustard, and ginger to form a paste. Rub over chicken breasts.
• Step 3
Place chicken in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 1/2 hours.
o Finishing Steps
o Step 1
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and gently pat dry. Discard cooking liquid.
o Step 2
Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the chicken and sear until golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm.
o Step 3
Return the skillet to medium-high heat. Add the cream and remaining 1/2 teaspoon dill. Bring to a rapid simmer, then reduce heat to medium-low.
o Step 4
Continue to simmer until cream is thickened and bubbles look big and velvety. The cream should coat the back of a spoon without dripping off. Remove from the heat and whisk in mustard. Season to taste with salt and pepper.
o Step 5
Serve chicken breasts topped with the cream sauce.
The second time I rubbed the chicken with salt & pepper and some of Penzey's new light Curry Powder. I used the same time and temp. I also did two with just salt & pepper at the same time. The curry chicken made the most amazing chicken salad! Their website has some pretty good recipes (other than the hardboiled eggs).
You only live once . . . but if you do it right once should be enough!