Chicken Sous Vide Vallee Dauge Recipes

SOUS VIDE CHICKEN BREAST

Steps:

• Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
• Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
• Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

SOUS VIDE CHICKEN THIGHS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees Fahrenheit (71 degrees Celsius) according to manufacturer's directions.
• Combine salt, pepper, garlic powder, and paprika together in a small bowl and set aside.
• Place chicken thighs, skin side down, on a cutting board and carefully remove bone and any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken thighs back into original thigh shape. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
• Place bags into the water and set timer for 1 1/2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels.
• Heat olive oil in a skillet over high heat and sear chicken, skin side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes before serving.

POULET VALLéE D'AUGE

Steps:

• Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
• Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
• Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
• Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
• Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
• Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.