Sous Vide Chicken Breast Recipes
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Concepts:
Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Chicken Leg, Sous Vide Chicken Thigh , Sous Vide Recipes, Sous Vide Whole Chicken
Info: Poularde à l'Aurore is an elegant French classic that showcases an incredible chicken breast roulade - with a surprise filling of a mousse made with the dark meat. Served over polenta, with brussels sprouts and tomato rosettes, and finished with a silky Sauce Aurora, this dish is a showstopper!
Sous Vide Poularde à l’Aurore Recipe
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Concepts:
Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Recipes
Info: Bone-in, skin-on chicken breasts are one of sous vide's best-kept secrets. Leaving the rib cage attached helps the chicken maintain its natural shape during cooking while adding incredible flavor to the cooking juices. Finished with crispy skin and served over creamy cauliflower purée, this simple dish delivers restaurant-quality results with very little effort.
Sous Vide Bone In Chicken Breast Recipe
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Concepts:
Chicken, ISVA Sous Vide Recipe Collection, Soup, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Chicken Thigh , Sous Vide Recipes
Info: Sous vide is an ideal technique for chicken stock because it gently extracts flavor, collagen, and aromatics without agitation, bitterness, or cloudiness. Precise temperature control produces a clean, deeply savory stock with excellent body and clarity. The result is a consistently rich foundation that's nearly impossible to overcook.
Sous Vide Chicken Stock Recipe
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Concepts:
BBQ, Chicken, ISVA Sous Vide Recipe Collection, Sous Vide BBQ , Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Chicken Leg, Sous Vide Chicken Thigh , Sous Vide Chicken Wings, Sous Vide Recipes, Sous Vide Shredded Chicken, Sous Vide Whole Chicken
Info: This recipe is for my friends who love a smoky, spicy (I'm talkin' HOT) sauce. In many ways this is just a suped up BBQ sauce but it's... zestier thanks to a hit of lime juice and the chipotles in adobo, which make it so delightfully smoky and spicy.
Sous Vide Chicken Thighs with Chipotle Mustard BBQ Sauce Recipe
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Concepts:
Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Recipes
Info: After making a Turkey Porchetta at Thanksgiving, I decided to adapt it to be a year round dish and this elevated sous vide chicken porchetta was the result.
Chicketta - A Bacon-Infused Sous Vide Chicken Porchetta Recipe
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Concepts:
Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Recipes
Info: This sous vide breakfast sausage is juicy, flavorful and very versatile. It can be used in stir fries, accompanied with eggs for breakfast or in a casserole.
Sous Vide Honey-Soy Chicken Sausage Recipe
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Concepts:
Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Recipes
Info: This is my master recipe for chicken breast and looks at a few of the considerations you should have in mind as you cook it.
Simple Sous Vide Chicken Breast Recipe
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Concepts:
Chicken, Soup, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Soup
Info: People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
Sous Vide Chicken Soup Recipe
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Concepts:
Chicken, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast, Vegetable
Info: Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!
Sous Vide Chicken and Sauteed Broccolini Recipe
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Concepts:
Chicken, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
Info: This is a super simple recipe to toss together when you need a filling but quick meal. The lemon helps to brighten up the dish while the radishes and cucumber introduce a pleasant crunch. The lemon and olive oil add brightness to the dish without overwhelming it. This recipe works equally well with turkey breast.
Sous Vide Chicken and Avocado Bowl Recipe
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Concepts:
Chicken, Salad, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
Info: Chicken salad is a classic summer dish, but sometimes it can be a little dry and bland, and no amount of mayonnaise can save it. Using sous vide to cook the chicken is a great first step, resulting in always moist and tender meat. To bump up the flavor, I turn to fruit chutney and curry powder. Then I round it out and add a ton of texture with diced celery, carrots, grapes, apples and pecans. It's a dynamic, flavorful dish that everyone loves.
Sous Vide Curried Chicken Salad Recipe
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Concepts:
Chicken, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
Info: When it is done right, Puebla-style mole is one of my favorite sauces. This recipe is for a more traditional preparation than the milder and cloyingly sweet versions found at chain restaurants. It takes advantage of the different chile flavors and is very bold and full flavored. When you sous vide the chicken, the dish elevates to a whole new level. The sauce does take a decent amount of effort, but I'll often double or triple the recipe and store the remainder in plastic bags in the freezer so I can easily use it later. The sauce works exquisitely with shredded pork or chicken breasts and thighs.
Sous Vide Chicken Mole in the Puebla Style Recipe
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Concepts:
Chicken, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast, Vegetable
Info: Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.
Sous Vide Chicken and Sauteed Vegetables Recipe
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Concepts:
Chicken, Salad, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Salad
Info: I think chicken salad is a great summer and spring meal but more and more I crave something refreshing during the winter months too. It comes together really quickly, especially when using sous vide chicken breasts. I love using varied garnishes to add texture and bursts of flavor. In this recipe I call for the typical celery and carrots, but I also add toasted cashews and green grapes to add even more flavor. Some basil rounds it all out. When served on a bed of greens it's an amazingly flavorful meal.
Sous Vide Chicken Salad Recipe
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Concepts:
Chicken, Soup, Sous Vide Chicken Breast, Sous Vide Chicken , Sous Vide Soup
Info: I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.
Sous Vide Hot and Sour Chicken Soup Recipe
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Concepts:
Chicken, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
Info: Sous vide chicken tikka masala is a rich dish filled with tender, perfectly cooked chicken. It's great on rice or grains and is good any time of the year.
Sous Vide Chicken Tikka Masala Recipe
Expanded Recipe Information
Want more information about the recipes listed above?
Poularde à l'Aurore is an elegant French classic that showcases an incredible chicken breast roulade - with a surprise filling of a mousse made with the dark meat. Served over polenta, with brussels sprouts and tomato rosettes, and finished with a silky Sauce Aurora, this dish is a showstopper!
Bone-in, skin-on chicken breasts are one of sous vide's best-kept secrets. Leaving the rib cage attached helps the chicken maintain its natural shape during cooking while adding incredible flavor to the cooking juices. Finished with crispy skin and served over creamy cauliflower purée, this simple dish delivers restaurant-quality results with very little effort.
Sous vide is an ideal technique for chicken stock because it gently extracts flavor, collagen, and aromatics without agitation, bitterness, or cloudiness. Precise temperature control produces a clean, deeply savory stock with excellent body and clarity. The result is a consistently rich foundation that's nearly impossible to overcook.
This recipe is for my friends who love a smoky, spicy (I'm talkin' HOT) sauce. In many ways this is just a suped up BBQ sauce but it's... zestier thanks to a hit of lime juice and the chipotles in adobo, which make it so delightfully smoky and spicy.
After making a Turkey Porchetta at Thanksgiving, I decided to adapt it to be a year round dish and this elevated sous vide chicken porchetta was the result.
This sous vide breakfast sausage is juicy, flavorful and very versatile. It can be used in stir fries, accompanied with eggs for breakfast or in a casserole.
This is my master recipe for chicken breast and looks at a few of the considerations you should have in mind as you cook it.
People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!
This is a super simple recipe to toss together when you need a filling but quick meal. The lemon helps to brighten up the dish while the radishes and cucumber introduce a pleasant crunch. The lemon and olive oil add brightness to the dish without overwhelming it. This recipe works equally well with turkey breast.
Chicken salad is a classic summer dish, but sometimes it can be a little dry and bland, and no amount of mayonnaise can save it. Using sous vide to cook the chicken is a great first step, resulting in always moist and tender meat. To bump up the flavor, I turn to fruit chutney and curry powder. Then I round it out and add a ton of texture with diced celery, carrots, grapes, apples and pecans. It's a dynamic, flavorful dish that everyone loves.
When it is done right, Puebla-style mole is one of my favorite sauces. This recipe is for a more traditional preparation than the milder and cloyingly sweet versions found at chain restaurants. It takes advantage of the different chile flavors and is very bold and full flavored. When you sous vide the chicken, the dish elevates to a whole new level. The sauce does take a decent amount of effort, but I'll often double or triple the recipe and store the remainder in plastic bags in the freezer so I can easily use it later. The sauce works exquisitely with shredded pork or chicken breasts and thighs.
Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.
I think chicken salad is a great summer and spring meal but more and more I crave something refreshing during the winter months too. It comes together really quickly, especially when using sous vide chicken breasts. I love using varied garnishes to add texture and bursts of flavor. In this recipe I call for the typical celery and carrots, but I also add toasted cashews and green grapes to add even more flavor. Some basil rounds it all out. When served on a bed of greens it's an amazingly flavorful meal.
I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.
Sous vide chicken tikka masala is a rich dish filled with tender, perfectly cooked chicken. It's great on rice or grains and is good any time of the year.
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