Chicken Sous Vide Vallee Dauge Recipes

POULET VALLéE D'AUGE

A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down

Provided by Orlando Murrin

Categories Dinner, Main course

Time 45m

Yield Serves 2, but easily halved or doubled

Number Of Ingredients 9

Poulet Vallée d'Auge image

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.

Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium

Ingredients

2 small Cox's or other crisp eating apples
40g/1½ oz butter
2 shallots , finely chopped
2 free-range boneless chicken breast fillets , with skin on (about 350g/12oz total weight)
4 tbsp Calvados or ordinary brandy
100ml/3½fl oz chicken stock
100ml/3½fl oz crème fraîche , full-fat or low-fat
squeeze of lemon juice
finely chopped fresh parsley , to serve

SOUS VIDE CHICKEN BREAST

Cook chicken sous vide before using in any grilled chicken recipe.

Provided by YOLANDA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h10m

Yield 4

Number Of Ingredients 7

Sous Vide Chicken Breast image

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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

More about "chicken sous vide vallee dauge recipes"

POULET VALLéE D'AUGE (CREAMY CHICKEN WITH APPLES)

Web Feb 1, 2019 Instructions. In a large pot or dutch oven, heat 3 tablespoons of butter, over medium heat, until melted. Add the apples and sautée …
From oliviascuisine.com
4.6/5 (17)
Estimated Reading Time 5 mins
Servings 4
Total Time 50 mins

In a large pot or dutch oven, heat 3 tablespoons of butter, over medium heat, until melted. Add the apples and sautée until golden brown and tender, about 10 minutes. Remove with a slotted spoon and reserve.
Season chicken with salt and pepper on both sides. Increase heat to medium high and add remaining tablespoon of butter and oil. When hot, add chicken and, working in batches, cook until golden brown, about 4 minutes per side. Remove to a plate and reserve.
Add the shallots to the pot and sauté, stirring often, until soft and translucent, about 2 minutes. Add the chicken skin side up back to the pot, remove pot from heat, add Calvados and light with a long match or lighter to flambé. Once the flames die down, return pot to the heat and add cider. Cook for about 5 minutes to reduce.
Add the chicken broth and herbs. Cover, bring to a boil, lower the heat and cook for 20 minutes or until the chicken is tender.

Chicken Sous Vide Vallee Dauge Recipes

POULET VALLéE D'AUGE

A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down

SOUS VIDE CHICKEN BREAST

Cook chicken sous vide before using in any grilled chicken recipe.

More about "chicken sous vide vallee dauge recipes"

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