Monday, 27 August 2012

Sous-vide chicken with puy lentil's and thyme

Recently both of us here at 'What's cooking?' have been trying to eat a little lighter and healthier but without compromise on taste or flavour. For those who do not have a sous-vide machine this method produces a wonderful result placing thyme-scented chicken with puy lentil's packed with flavour cooked in the traditionally french way.

Serves 2
250g Puy lentil's, pre soaked for one hour prior to cooking in water
1 Carrot, diced very finely
1 Small onion or half a large onion, diced very finely
1 Stick of celery, diced very finely
700ml Chicken stock
5-8 Rasher's smoked pancetta or smoked bacon
2 Chicken breasts
Bouquet garni
2-3 Sprig's thyme
1 Tablespoon low-fat creme fraiche

1. Fill a large, wide saucepan two-thirds full with water and place a cooking thermometer (we used a sugar thermometer) into the pan, heat to between 60-75C and maintain the temperature.

2. In a zip-seal bag (or pour and store work very well) place the chicken breast's and thyme sprigs plus a pinch of salt and pepper, push the air out of the bag as much as possible and then seal, place into the water for 20 minutes.

3. In another pan, add the lentil's, bouquet garni, pancetta, onion, celery and chicken stock. Bring to the boil and then simmer for 30 minutes

4. Once the chicken has had it's time, take the bag out and leave the chicken to rest for 10 minutes while the lentil's finish cooking.

5. Once the lentil's are soft and have absorbed the stock, add the creme fraiche and stir, check for seasoning.

6. Place the chicken back into the warm water for a minute or two then take the bag out, remove the chicken and slice. Divide the lentil's into bowls and top with the sliced chicken, garnish with a sprig of thyme and serve.

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