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Sous Vide Chicken Breast with Stuffing and Wild Garlic Mayo

What is sous vide method good for?

When cooking in a sous vide pot, you will use quite a low temperature, which means that you will cook the meat for a long time and thanks to that it will be very tender and juicy.


Can I use chicken breasts only?

The answer is absolutely yes! If you prefer chicken legs or any other meat, feel free to try anything you like. Just be careful about the temperature and time of cooking, because it can differ with every kind of meat.


Which bread should I use for the stuffing?

In my view the best is a classic toast bread but I’ve seen that somebody uses also sourdough, so it depends on what you like. The more important question is how old the bread should be. It is better not to use fresh bread, because it will soak with milk, so you should try some bread which is a bit dry.



Recipe:

 

Serves 6

2 hours

 

For the chicken:

3 chicken breasts with skin

3 tablespoons butter

6 marjoram twigs

salt, pepper

olive oil and 2 tablespons butter for frying


1/2 teaspoon all-purpose flour

1/2 cup / 125 ml boiling water

1/8 cup / 30 g butter


For the stuffing:

2 eggs (yolks and whites separately)

1 cup / 250 ml milk

salt, pepper, nutmeg

200 g toast bread

50 g nettles

50 g spinach

50 g bread crumbs


For the wild garlic mayo:

5 g spinach

5 g wild garlic

6 tablespoons mayonnaise

1 tablespoon sour cream

1 teaspoon lemon juice

salt, pepper

 

Step 1

Fill a sous vide pot with water and preheat it to 60°C / 140°F.


Step 2

Season the chicken with salt and pepper and place it into a vacuum seal bag together with butter and marjoram. Vacuum the bags, place them into the pot and cook for 1 hour and 15 minutes.


Step 3

Preheat he oven to 180°C / 350°F.


Step 4

In a large bowl whisk the yolks with milk. Season with salt, pepper and a pinch of nutmeg. Cut the toast bread into cubes and mix them with the yolk-milk mixture. Place the nettles and spinach into a sifter and pour them with boiling water. Then cut them into stripes and place them into the bowl with soaked bread. Whisk the egg whites with a pinch of salt until stiff peaks and carefully mix it into the bread mixture. In the end add the bread crumbs, give it a final mix and place your stufffing into a loaf tin lined with parchment paper. Bake for 40-50 minutes until golden-brown.


Step 5

Place the spinach and wild garlic into a sifter and pour them with boiling water. Then place them into a bowl, add the mayonnaise, sour cream, lemon juice and salt with pepper. Use a hand blender to make a smooth mixture.


Step 6

Remove the chicken from the pot, heat a teaspoon of olive oil and 2 tablespoons of butter in a pan and fry the chicken on a medium heat from both sides for about 5 minutes until golden brown.


Step 7

Let the chicken rest for about 3 minutes, then pour all the juice back to the pan and bring it to boil. Add the flour, fry for about a minute and pour everything with water. Cook for 3 minutes, then turn the heat off and whisk in the cold butter.






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