Tender succulent chicken breast made with minimum effort
1whole chicken breast
cut into 2 equal breast including the bone and skin
2 tblsSake wine
1/3 cupOlive oil
1 tbspSea Salt
Sous vide chicken breast cooking creates a tender full of flavor chicken that you will always go back to.
I will say it straight up, there is no better way in getting a better tender than a in sous vide cooking.
Chicken breast is usually a cut in the chicken that tends to get stiff and dry when made in the cooked in the oven or fried.
You can of course boil it in long cooking but the result will still be less tender than sous vide.
I use sous vide for a variety of meat cooking and I have to say the results are pretty good and there are no surprises, you cook the meat to perfection
Sous vide chicken breast – so easy so good
When trying to cook sous vide to medium (no need for lower than medium-medium well in chicken) we will set our immersion cooker to 65°c/ 140°F for about 2 hours.
I use the anova immersion cooker but any will do, the nice thing about the anova is that it heats the water pretty fast and in about 20 minutes the water are ready for our chicken breast.
Chicken breast is indeed one part of the chicken that needs special attention since it has no fat at all.
This disadvantage becomes a great advantage when cooked sous vide because the meat becomes so tender and juicy without fat at all.
The nutrition values of sous vide chicken breast cooking method are the key factor in this recipe and you will actually see that there is no need to compromise taste over healthy cooking.
What’s the game plan?
First thing is just asking your butcher for a full chicken breast, with the bones and skin, you can divide it into 2 parts or ask your butcher to do so.
it’s important to keep the bones and skin since they are a big flavor enhancer, we will remove them only at the last stage before we serve.
We cook the chicken breast in a vacuum sealed bag for 2 hours, inside the bag you can add whichever flavors you want, spices, herbs, oils etc.
*** don’t discard the juices from the bag they are full of flavor, we will use them later on for the sauce
After the sous vide chicken is out of the water we wipe it out and let it rest and give it a quick sear on the pan.
Removing the bones of the chicken is easy, just follow your knife along the chicken bone line and it will come loose.
Enjoy this sous vide chicken breast breast it’s really the best way to cook it.
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Mix all marinade ingredients in a bowl, add the 2 chicken breasts and rub the marinade into the chicken.
Let chicken rest in marinade a few hours in the fridge, preferably overnight to absorb all the flavors.
setting the grounds
Set a Sous vide Precision Cooker to 140°F/ 65°c.
It usually takes 20-25 min for water to reach 140°F/ 65°c.
While the precision cooker warms up the water place each chicken breast in a plastic bag with a few branches of the thyme, a piece of the pickled lemon and some of the marinade juices.
don't throw away the extra marinade, we will use it later for the sauce.
1 hr 50 min
Cooking sous vide
When water reaches 140°F/ 65°c drop the chicken breast into the water and cook for 1 hr and 50 minutes.
When the timer goes off, remove the bag from the water bath.
Pull the chicken from the bag and let cool for 5 minutes, don't Discard cooking liquid, pour them into the marinated juices we used.
Finish on the Pan
Heat the 2 tbsp oil in a heavy cast iron or stainless steel skillet over medium-high heat until smoking hot.
Add the chicken, skin side down and cook for 30 seconds, flip the chicken on the other side and cook for another 30 seconds.
Remove from the pan and let rest for 2 minutes.
Take off the bones and cut into 2cm/ 1 inch slices.
prepare the sauce
On the same pan, add all the marinade liquids and reduce to 1/4 cup (if you are short on liquid you may add 2 tbsp of water).
Pour 2 tbsp of the sauce on the sliced chicken breast and serve hot.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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