recipes works well using sous vide for the chicken
or using a top-bottom (sauté first then
in oven) cooking method. Using top to bottom
method requires careful timing to attain same
moisture level as with sous vide.
Vide Chicken Breast
the chicken breasts each to a single bag as
is Sous Vide Cooking
the chicken breasts at 147F for 45 minutes.
We find that any temperature between 140F-147F
works well. See Cooking
Chicken Sous Vide.
can leave it in the water bath till ready to
serve. Since cooking times will vary with meat
thickness it is important to adjust temperatures
accordingly. For accurate cooking times see:
Practical Guide to Sous Vide Cooking
cup sliced mixed mushrooms
1/2 tsp fresh thyme leaves
1 T black truffle butter
1 cup dark chicken stock
the mushrooms in a small amount of butter. Add
the dark chicken stock and reduce to a thick
sauce consistency with the mushrooms. Whisk
in the truffle butter
stalks celery, rinsed and trimmed
1 tablespoon unsalted butter
salt and pepper
1/2 cup light chicken (or vegetable) stock
any of the fibrous outer stalks of celery with
a vegetable peeler and slice
4-inch pieces at an angle
the butter in a 10-inch sauté pan over
medium heat. Once melted, add the celery, salt
and pepper and cook for 5 minutes until just
beginning to soften slightly. Add the chicken
stock and stir to combine. Cover and reduce
the heat to low. Cook until the celery is tender
but not mushy, approximately 5 minutes. Uncover
and allow the celery to continue to cook for
an additional 5 minutes or until the liquid
has been reduced to a glaze.
the Chicken Breasts:
the mushroom with truffle sauce between the
plates. Place some braised celery on top of
the sauce. Then add chicken on top.
2 T butter
1 T oil
2 chicken breasts skinless (or with skin)
2 T egg white
2 T Dijon mustard
1/4 cup grated parmesan reggiano
1/2 cup panko
well the breasts and pack in bags coating the
chicken with a small amount of butter. Sous
vide chicken breasts at 145F for 40 minutes.
Whisk the egg whites and mustard to make a thin
paste which will be used to coat the chicken
the chicken from bags and coat one side of chicken
with a thin coat of Dijon mustard/egg white
mixture, then coat with mixture of parmesan
and panko. Repeat both steps to get a good coating
on the chicken breast. Heat a non stick pan,
add 1 T oil and 1T butter. Add chicken breasts
coating side down. Cook for 1-2 minutes till
golden brown basting the sides of the chicken
with the butter/oil mixture.
the Dark Chicken Stock
the carcass of chicken. Roast in oven at 450F
for 20 minutes or until chicken is golden brown.
Remove chicken pieces and deglaze pan with 1/2
cup of veal stock. Sweat 1 medium onion a two
garlic cloves in medium pan with 1 T oil. Add
chicken pieces and deglazed liquids. Add water
to cover. Simmer on low flame skimming the surface
occasionally for 1 1/2 to 2 hours.
Divide the mushroom truffle sauce
between the plates. Place a few celery ribs
on each plate and top with a chicken breast
as shown in the image above.