The Managed Meal Sous Vide Chicken with Parsnip Puree and Tarragon Jus
Say goodbye to sad chicken Master precision temperature cooking with this managed sous vide chicken sear technique Served with silky parsnip puree Restaurant quality guaranteed
- Time: 110 min
- Servings: 4
Source: Baker Recipes
Ingredients
- Large Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Unsalted Butter, for searing
- High Heat Oil
- sprigs Fresh Thyme or Rosemary
- Parsnips, peeled and roughly chopped
- Yukon Gold Potatoes, peeled and roughly chopped
- Whole Milk
- Heavy Cream
- Unsalted Butter, cut into cubes
- Salt and White Pepper, to taste
- small Shallot, finely minced
- Dry White Wine
- Chicken Stock
- Fresh Tarragon, finely chopped
- Cold Unsalted Butter, for finishing the sauce