Vanilla Chicken Breast Cooked with Honey and Carrots Sous Vide
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 skinless chicken breast fillet (s)
- 0.5 ½ vanilla pod (s), halved lengthways
- 2 tablespoon oil, grape seed
- 16 carrot (s), baby, peeled
- 2 tablespoon butter
- 3 tablespoon honey, acacia
- a bit salt
- some black pepper, ground
Print Recipe
Pin Recipe Instructions
- Vacuum the chicken breast fillets with the oil, vanilla pod and pepper and marinate for at least 2 hours.
- Also vacuum seal 8 carrots with 1 tablespoon butter and 1.5 tablespoon honey.
- Cook the chicken at 60 ° for 100 minutes in a water bath or steam cooker. Remove from the bag and fry in a preheated pan. Then add salt.
- Cook the carrots at 85 ° in a steam oven or water bath for 25 minutes. Then put in a preheated pan and fry until the honey is caramelized. Salt and pepper.
- Arrange on preheated plates.
- This goes well with couscous or polenta.
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