SOUS VIDE CHICKEN WITH APPLE CHUTNEY, ORANGE POMMERY CREAM AND BALSAMIC VINEGAR REDUCTION
Servings: 4 servings
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Ingredients
Sous Vide Chicken:
- 2.2 lbs (1 kg) of chicken ( combination of chicken legs and breast if you like, I used leg quarters with skin on)
- About 1/4 cup (50 ml) of extra virgin olive oil
- About 1/2 Tbsp of fresh rosemary leaves
Apple Chutney:
- ½ cup water
- 1 Tbsp sugar
- 3 medium size red apples (peeled, cored and cut into 1/4-inch dice)
- ½ cup orange juice
- 1 Tbsp mustard seed
- 1 star anise
- 1 small cinnamon stick
- 1 Tbsp extra virgin olive oil
- 2 oz butter
Orange Pommery Cream:
- 3.5 fl oz (100 ml) orange juice
- 3.5 fl oz (100) heavy cream
- About 1 Tbsp pommery mustard
- Sugar , salt, pepper to taste
Garnishes:
- About 4 oz (125 g) watercress or other greens of your choice, I think alfalfa sprouts will work well too (I use baby spinach)
- 1 small red radishes
- ¼ cup balsamic vinegar
Instructions
Preparing The Chicken:
- Place the chicken in a large vacuum sealed bag or large zip lock bag. Push all the air out as much as you can before sealing it. If you have vacuum sealer, that will be the best. Marinade the chicken breasts and legs with salt, rosemary, extra virgin olive oil for one day
- Gently boil the vacuum sealed bag in water with the temperature of about 158-160 F degrees (70 C) for about 4 to 5 hours or until the chicken pieces are cooked through
Apple Chutney:
- Cut the apples in 1 1/2 inch dices
- In a skillet, add the butter, oil, apples, and cook until golden brown and started to get soften
- In a separate small pot, make the syrup by adding the orange juice, water, sugar and boil in low heat. Then add star anise, cumin, cinnamon stick and bring to boil, then simmer to reduce the syrup.
- Pour the apples into the syrup, and gently cook until the apples are soft. Add salt to taste. Turn off the heat. Discard the cinnamon stick and star anise after that
- Add the mustard seeds into the apple mixture and stir to mix
Orange pommery cream:
- In a small sauce pan, pour in all the ingredients, bring to a boil and lower the heat to simmer until the sauce is thickened. Set aside
Balsamic Reduction
- Prepare this when you have all the elements ready for plating. In a small sauce pan or pot, bring the balsamic vinegar to boil, then lower the heat to let it simmer until it thickens (about 5 minutes). The longer you let it sit, the thicker it will get, so don't let it sit around for too long
Plating:
- On one side of the plate, add dots or drizzle the balsamic vinegar reduction
- Cut the chicken pieces into half and place on a serving platter
- Top the chicken with the apple chutney, the orange cream sauce, the greens, and garnish with 2-3 thin slices of radish
