The Everything Guide to Cooking Sous Vide (16 page)

Ingredients

Serves 1

1 (4-ounce) boneless, skinless chicken breast

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil), optional

Minimum and Maximum Time

Cooking in a sous vide water bath is extremely forgiving and does not require you to pull out the meat once it is fully cooked. With the case of a boneless, skinless chicken breast, it is fully cooked after 1
¹
⁄
₂
hours, but it can stay in the water bath for 4 hours, without any negative impact on the taste of the chicken.

1. Sprinkle the chicken breast with the salt and pepper. Place the chicken breast in a food-safe bag and vacuum seal it.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. Take the chicken out of the water bath and pat dry with a paper towel. If desired, sear the chicken in a skillet, with oil, on high heat for about 30–45 seconds per side.
   

Rosemary Chicken with Cognac Mushroom Cream Sauce

The sous vide water bath infuses the chicken breast with the flavor of fresh rosemary that is perfectly paired with this decadent cream sauce.

Ingredients

Serves 4

1
¹
⁄
₂
teaspoons sea salt, divided

1 teaspoon freshly ground black pepper

4 (4-ounce) boneless, skinless chicken breasts

7 tablespoons butter, divided

4 sprigs rosemary

2 cups quartered cremini mushrooms

¹
⁄
₄
cup cognac

1
¹
⁄
₂
cups heavy cream

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil), optional

1. Sprinkle 1 teaspoon of the salt and the pepper on the chicken breasts. Place the chicken breasts, 4 tablespoons of the butter, and the rosemary sprigs in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. Make the cognac mushroom cream sauce by melting the remaining 3 tablespoons butter in a medium saucepan over medium-high heat. Add the mushrooms and sauté, stirring often, until tender and starting to brown. Add the cognac and let it bubble and boil off for about 1 minute. Stir in the cream, lower the heat, and let simmer for about 10 minutes. Stir in the remaining
   ¹
   ⁄
   ₂
   teaspoon salt.
   
5. Take the chicken out of the water bath and pat dry with a paper towel. If desired, sear the chicken in a large skillet, with oil, on high heat for about 30–45 seconds per side.
   
6. To serve, place the chicken breasts on dinner plates and pour some of the cognac mushroom cream sauce over the chicken.
   

Rosemary Chicken with Cognac Mushroom Cream Sauce

Chicken with Tomato Pineapple Chutney

A simple recipe with bright flavors that is light, healthy, and delicious. The chutney can be made days ahead and stored in the fridge until the chicken is cooked.

Ingredients

Serves 4

4 (4-ounce) boneless, skinless chicken breasts

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 cups
Tomato Pineapple Chutney
(see recipe in Chapter 15)

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil), optional

¹
⁄
₄
cup minced fresh mint

With the Skin On?

It is definitely possible to cook the chicken breast with the skin on and the temperature and cooking time remain the same. Some feel that chicken cooked with the skin on comes out moister. Simply peel off the skin and use the chicken in any recipe as you normally would. For a more pleasant plating appearance, it is possible to crisp up the skin. Heat 1 tablespoon of oil in a skillet on medium heat. Lay the chicken skin side down and let it sear for a few minutes, and the skin will crisp right up.

1. Sprinkle the chicken breasts with the salt and pepper. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. If you prefer the chutney to be warm when served, about 30 minutes before the chicken is finished cooking, place the chutney in a large food-safe zipper bag.
   
5. Slowly lower the bag into the water using the water displacement method, and the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered just zip it shut with your fingers.
   
6. Take the chicken out of the water bath and pat dry with a paper towel. If desired, sear the chicken in a large skillet, with oil, on high heat for about 30–45 seconds per side.
   
7. To serve, place the chicken breasts on dinner plates, spoon some of the Tomato Pineapple Chutney over the chicken, and sprinkle some fresh mint on top.
   

Chicken with Bruschetta and Basil

The sweetness of the tomatoes and basil, the zip of the lemon juice, and the saltiness of the feta all combine for an excellent topping to go with chicken.

Ingredients

Serves 4

4 (4-ounce) boneless, skinless chicken breasts

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

5 medium plum or Roma tomatoes, diced

¹
⁄
₄
medium sweet onion, minced

2 cloves garlic, minced

¹
⁄
₄
cup extra-virgin olive oil

2 tablespoons lemon juice

1 cup crumbled feta cheese

¹
⁄
₄
cup torn fresh basil

1. Sprinkle the chicken breasts with the salt and pepper. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. Make the bruschetta by mixing together the tomatoes, onion, garlic, olive oil, lemon juice, and crumbled feta in a medium bowl. Set aside.
   
5. Set oven to broil.
   
6. Take the chicken out of the water bath and pat dry with a paper towel. Place the chicken breasts on a baking sheet. Spoon the bruschetta mix on top of the chicken breasts.
   
7. Put the chicken breasts in the oven and cook under the broiler for 3–5 minutes so that the bruschetta mix just starts to brown.
   
8. To serve, carefully lift the chicken breasts off the baking sheet and onto dinner plates, and sprinkle some fresh basil on top.
   

Indian Butter Chicken

Butter chicken is a mild Indian curry that is creamy and delicious served over rice.

Ingredients

Serves 6

3 tablespoons butter

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon grated fresh gingerroot

1 tablespoon turmeric

1 tablespoon chili powder

1 tablespoon ground coriander

¹
⁄
₂
teaspoon ground cinnamon

¹
⁄
₄
teaspoon cayenne pepper

1 teaspoon sea salt

1
¹
⁄
₂
cups tomato sauce

2 pounds boneless, skinless chicken breasts, cut into 1" cubes

1 cup heavy cream

¹
⁄
₃
cup minced fresh cilantro

1. Melt the butter in a medium saucepan over medium heat. Add the onion, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent.
   
2. Stir in the turmeric, chili powder, coriander, cinnamon, cayenne pepper, and salt. Heat for 1–2 minutes so the spices bloom.
   
3. Pour in the tomato sauce and bring to a low simmer. Cook, stirring often, for about 5–7 minutes. Remove from heat and let cool to room temperature.
   
4. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
5. Place the chicken in a large bowl, pour in
   ¹
   ⁄
   ₂
   cup of the cooked sauce, and toss to coat the chicken evenly. Place the remaining sauce in the fridge.
   
6. Pour the coated chicken, along with any sauce from the bowl, in a food-safe bag and vacuum seal the bag. Make sure the chicken cubes are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
7. Place the chicken in the water bath and cook sous vide for 2–4 hours.
   
8. About 10 minutes before the chicken is ready, reheat the remaining sauce in a large saucepan over medium heat.
   
9. Take the chicken out of the sous vide water bath and place it in the saucepan with the sauce. Pour in the cream, stir, and let the sauce simmer for about 3–4 minutes. Serve over rice and sprinkle the fresh cilantro on top.
   

Ancho Chicken Fajitas

Chicken breast cooked in the sous vide is tender and ideal for fajitas, and the ancho chilies give them a smoky flavor with a hint of heat.

Ingredients

Serves 4–6

3 dried ancho chilies

1 medium yellow onion, quartered

2 tablespoons olive oil

1 teaspoon sea salt

¹
⁄
₂
teaspoon black pepper

4 (4-ounce) boneless, skinless chicken breasts

3 tablespoons butter

2 medium red onions, sliced

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

8–12 (8") soft flour tortillas

1
¹
⁄
₂
cups grated Cheddar or Monterey jack cheese

Other toppings like diced tomato, sliced avocado, and sour cream

Mixing Up the Aromatics