Tossed Salads and Scrambled Eggs

SousVide Supreme Demi – tarragon chicken

Posted on: Wednesday 16 November 2011

Disclosure: I received a demo product from Duo PR. This is not a sponsored post.

I discriminate against the chicken breast. I grew up eating the tender meat of thigh fillets and drumsticks, and the tough, dry and bland breasts were relegated to soups or shredded for sandwiches. This makes the chicken breast perfect for cooking sous vide. Poaching food in a vacuum sealed pouch cooks it evenly and gently, retains moisture in the protein, and infuses the seasoning.

I followed this recipe for basic sous vide chicken and added tarragon. Although I’d be reluctant to have the machine on without me being home, it doesn’t require the supervision and vigilance of a stove. I sprinkled the chicken breasts liberally with tarragon, salt and pepper, vacuumed sealed each in individual bags, and refrigerated until two hours prior to dinner.

While the chicken breasts were submerged in 63.5 degrees Celsius, I chopped and sautéed vegetables for the accompanying risotto. The SousVide Supreme Demi is silent and does not emit heat. I lift the lid several times out of curiosity and steam fogs up my glasses.

The final step of the recipe suggests searing in butter until golden. I would have if I was using a skillet or pan for another part of the meal already but I wasn’t so I minimised dishwashing by skipping it. The chicken breast was tinged a pale pink and it sliced with ease.

Chicken and tarragon are a classic pairing and the fragrant herb lingered. It had a soft, yielding texture and was delectable with the slight crunch of the vegetables in the risotto.

The chicken breast is redeemed by sous vide!

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