Thursday, March 23, 2017

Sous Vide Chicken with Citrus Salsa

Sous Vide Chicken with Citrus Salsa
Servings: 2

2 chicken breasts, bone-in and skin-on
2 springs fresh thyme
2 sprigs fresh rosemary
4 thin lemon slices
Salt and pepper
2 Tbsp. olive oil
2 Tbsp. ghee

For the salsa:
2 limes
1 navel orange
1 grapefruit
olive oil
salt and pepper
6 breakfast radishes
3 Tbsp. chives, finely chopped

For the chicken:
Place the breast halves in separate vacuum-seal bags and add a sprig of thyme, a sprig of rosemary, and two lemon slices to each one. Season with salt and pepper, and add a Tbsp. of olive oil to each bag. Seal the bags and cook at 149 degrees for 1 hour. Remove the bags from the water

Remove the chicken from the bags and pat dry. Season with more salt and pepper. Melt the ghee in a medium pan over medium-high heat. Add the chicken, skin-side down, and sear until the skin is crispy and golden - about 3 minutes.

For the salsa:
Use a sharp knife to cut away the rind and pith from each of the fruits. Hold the fruit over a bowl and carefully cut away the segments between the membranes. Let the juices and membranes fall into the bowl. Add about 1/4 c. olive oil to the bowl and season with salt and pepper. Cut the radishes into matchsticks and fold them into the salsa. Season with salt and pepper, and fold in the chives.

Serve the chicken with the citrus salsa.

Notes: We haven't tried this yet.

No comments:

Post a Comment