The chicken in this recipe is cooked in the sous-vide style. Sous-vide is a French term meaning “under vacuum.” In this method of cooking, food is sealed in airtight plastic bags and cooked in a water bath or steam environment. The cooking takes place at lower temperatures than it normally would and, as a result, often takes much longer than cooking over direct heat. The result is an evenly cooked item that retains moisture very well.
Ingredients(serves 2):
- 50-115g boneless skinless chicken breasts
- 3 tb.sp. olive oil
- 2 t.sp. chopped garlic
- 1 t.sp. chopped tarragon
- 1 t.sp. sliced chives
Instructions:
- Place the chicken breasts in a double airtight plastic bag.
- Combine all other ingredients and pour over the chicken in the bag.
- Extract as much air as possible from the bag, then seal it closed.
- Place in the refrigerator to marinate overnight.
- Bring a 4 quart pot of water to a boil.
- Place the bag of chicken in the water. Then reduce heat to a simmer. Submerge the chicken completely by putting a heavy smaller pan on top of the chicken.
- Cook the chicken in the water bath at 77°C for 45 minutes – 1 hour, until internal temperature reaches 74°C for 15 seconds.
Done! Now remove the chicken from the plastic bags before serving and enjoy!
Tip: For a more colourful and tasty result, server with avocado, peaches and radish!