8
Recipes
Sous Vide Chicken With Asparagus and Brown Butter
Ingredients:
BROWN BUTTER
2 sticks (1 cup [237 ml]) unsalted butter
2 tablespoons (30 ml) fresh thyme leaves
2 tablespoons (30 ml) fresh rosemary
2 tablespoons (30 ml) chopped fresh sage leaves
4 cloves garlic, minced
CHICKEN
4 skin-on boneless chicken breasts
3 tablespoons (44 ml) kosher salt
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) vegetable oil
ASPARAGUS
1 pound (454 g) asparagus, trimmed
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1.3 ml) kosher salt
Directions:
1. Select Sous Vide mode and set to 145°F (63°C) for 1 hour.
2. In a small saucepan over medium heat, heat 1 cup (237 ml) butter and
cook until butter is lightly browned, 3 to 4 minutes.
3. Add the herbs and garlic, reduce heat to low, and cook for an
additional 2 minutes. Strain about 4 tablespoons (59 ml) of the butter
into a small bowl and reserve. Strain the remainder into a separate
container to reserve for serving.
4. In a small bowl, combine 3 tablespoons (44 ml) kosher salt and
1 tablespoon (15 ml) sugar. Season chicken breasts generously with
the salt mixture.
5. Using the reserved 4 tablespoons (59 ml) of brown butter, brush each
chicken breast with about 1 tablespoon (15 ml) of butter. Place each
chicken breast in a heat-seal bag. Vacuum tightly and seal each bag.
6. Add asparagus, oil and salt to a heat-seal bag. Vacuum lightly and
seal.
7. When water reaches set temperature, add chicken and asparagus
pouches to water bath and press START.
8. When cooking time has ended, remove pouches from water bath and
open.
9. Pat the chicken breasts dry with paper towels. Heat a large skillet
on medium-high. Add 1 tablespoon (15 ml) oil. When oil begins to
simmer, add chicken to pan skin-side down. Sear chicken until skin is
crispy and browned. Turn chicken and sear other side until browned. If
desired, slice chicken before plating.
10. To serve, place asparagus on plates and top with chicken. Drizzle with
reserved brown butter.
Serves: 4 to 6
The chicken and salmon sous vide recipes were developed to coordinate the cooking of the vegetables and the chicken or salmon so they are
ready to be served at the same time. For best results when cooking these foods separately, follow recommended temperatures on page 7.
