Summary

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

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Instructions

1. Vacuum the chicken breast fillets with the oil, vanilla pod and pepper and marinate for at least 2 hours.
2. Also vacuum seal 8 carrots with 1 tablespoon butter and 1.5 tablespoon honey.
3. 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.
4. 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.
5. Arrange on preheated plates.
6. This goes well with couscous or polenta.