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Butter Poached Chicken Sous Vide Stuffed with Truffles, Leeks, Shitake Mushrooms and Crispy Chicken Skin


Sous Vide Chicken Breast

Skin the chicken breast and put a slit across each breast. Add a few slices of truffle and spread 1/2 t of butter within each breast. Season the center with salt and pepper.

Add the chicken breasts each to a single bag as shown: What is Sous Vide Cooking

Cook the chicken breasts at 147F for 45 minutes. We find that any temperature between 140F-147F works well. See Cooking Chicken Sous Vide.

You 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: A Practical Guide to Sous Vide Cooking

Crispy Chicken Skin

Lay the skin from chicken breast in a non-stick skillet and holding it down with a spatula. Saute on a medium flame. Flip the skin when brown. Continue until skin is desired texture. Set aside on a paper towel till ready to plate.

Leeks

Cut off the white end and a small amount of light green portion of the leeks. Use 1 medium/small leek per person. Clean the leeks of all grit. Sweat the leeks in 1 T. butter in a medium saucepan. Season with salt.

Sauce

In a separate small saucepan reduce 1 cup of rich chicken stock by half. Add 1/2 cup of cream and reduce till the liquid is thick enough to lightly coat the back of a spoon. Add the creme mixture to the leeks and let simmer for 5 minutes. To richen the sauce further whisk in a small amount of butter before serving.

Mushrooms

Saute the mushrooms in a small amount of butter.

Assembly:

Arrange the leeks and creme sauce in the center of the plate. Place the sous vide chicken breast sliced in half on the leeks. Top with the crispy skin.

OTHER CHICKEN SOUS VIDE RECIPES

SEE ALSO: PARMESAN ENCRUSTED CHICKEN SOUS VIDE RECIPE


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