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Sous Vide Chicken Breast with Sorrel Sauce

Introduction & method

If you never did anything else with your sous vide machine, it would still be worth having it just for chicken breast. Sous vide produces the tenderest, juiciest chicken imaginable. Beyond wonderful!

 Sous Vide Chicken Breast with Sorrel Sauce Recipe

Prep and Cook the Chicken


Heat water in your sous-vide device to 66°C (140°F) - some recipes say 60°C (151°F); I've tried this and it's a little too pink for my liking. Season the chicken liberally with salt and pepper and place it in a zip-lock bag or vacuum pouch. Remove the air (or use the water displacement method if using a zip-lock bag), seal and cook for 1 hour.

Make the Sauce


Sorrel leaves are quite big, and we want them cut into tiny pieces. This is quite easy to do if you roll them up like a cigar and finely slice them so you end up with narrow strips. Then chop the strips into bits.

Melt the butter over medium heat, then add the flour, stirring constantly so you don't get any lumps. Cook for a minute or two, then stir in the stock. Add the sorrel, cook for a few minutes more then taste it and add salt and/or pepper if you think it needs it.

Just before serving, stir in the cream and any bag juices from the chicken.

Finish the Chicken


When the chicken is cooked, remove it from the bag. The next step can be a bit smoky, so turn on your extractor, open doors and windows and turn off your smoke alarm if you can. In a skillet, heat some oil until it's smoking, then add the chicken and sear it all over.

To Serve the Chicken


Cut the chicken into slices and pour over the sauce. Make orgasmic noises as you consume the tenderest, juiciest chicken you've ever had.
 



 
You might also like these recipes:

Mince and Tatties with Skirlie

Smoky BBQ Ribs

Hash Browns

Ingredients & Info



  2 chicken breasts, skin on
  salt
  ground black pepper
  SAUCE
 25 grams unsalted butter
 25 grams flour
 250 ml chicken stock
 100 ml double (heavy) cream
 2-4 sorrel leaves

PLUS

You can also use lemon thyme instead of sorrel - it goes wonderfully well with chicken or fish.


UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 5 minutes.
Cooking time: 1-2 hours.
Total time: 1 hour 5 minutes.