Sous Vide chicken piccata(kind of)

Discussion in 'Sous Vide Cooking' started by xray, Apr 21, 2017.

  1. xray

    xray Smoking Fanatic

    Well, I had some leftover chicken breasts that I needed to use up the other day for dinner. My original plan was to SV the chicken and finish on the grill with some BBQ sauce. It ended up down pouring, so I had to improvise. I remembered gnatboy911 using chicken piccata ingredients in his SV bags so I drew from his inspiration...Thanks, it was delicious!!

    Chicken breasts were seasoned with s/p and herbs de Provence and placed in a bag with butter.

    These were still partially frozen so I cooked at 2 hours at 149F. Here's the chicken after searing them a few minutes on each side in olive oil.

    Once the chicken got close to the 2 hr. mark, I made a pan sauce. I sautéed 4 cloves of minced garlic in 3TBSP of butter. Then I added olive oil and flour to make a roux. Once the roux was golden, I added some chicken stock, the bag juice and some lemon juice and then some capers.

    Here's the chicken sliced with some sauce spooned over top.

    Man, was this tasty! Especially with the chicken being perfectly moist from the Sous vide. I had a bunch of leftover sauce that I couldn't see go to waste. So the next night I served the piccata sauce over angel hair pasta with a side salad. (sorry no next day Bear-view)

    I will definitely make this again and perhaps serve everything over pasta.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That is a fantastic looking meal!

    Point!

    Congrats for making the carousel!!

    Al
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks really good!  Sounds like a solid recipe as well.

    I haven't bitten the bullet on a SV machine or stick yet, but I may set up the PID controller I have this weekend and experiment some.

    Point for the idea and the presentation!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Awesome, Xray!![​IMG]---[​IMG]

    Nice Job!![​IMG]

    Bear
     
  5. xray

    xray Smoking Fanatic

    Thank you Al and thanks for the point!

    Thank you for the point Charlie! The SV chicken piccata was really easy to make. Much better than pounding out chicken breasts and dredging in flour to fry....less oil splattering all over the stovetop. Although I seared these on the stove, my original plan was to finish on the grill.
     
  6. xray

    xray Smoking Fanatic

    Thank you bear and thanks for the point!! I'm real interested to see what you start making in your new SV.

    Beef is good in the SV, although you SMF masters have no problem making steaks via traditional methods....but chicken comes out superb in an SV unit!
     
  7. smokeymose

    smokeymose Master of the Pit

    Very nice, X-ray!
    I haven't tried Chicken in the Sous Vide yet and we're not crazy about white meat, but this sounds like a good way to make it not so "dry"..
    Funny how the weather makes us come up with some good ideas!

    Dan

    :points:
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Was the broccoli SV? And if so how did you like it?
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.   

    I keep telling myself I dont need a SV machine.  

    I am sticking to my story.
     
  10. xray

    xray Smoking Fanatic

    Thank you Dan. I think chicken is one of the best things for SV, especially boneless skinless that I eat a lot of.

    B, the broccoli was just steamed and sprinkled with Parmesan cheese. I haven't SV'ed veggies yet, I haven't found the need when they could be roasted, steamed, grilled in a short amount of time. But I do want to try corn on the cob.
     
  11. xray

    xray Smoking Fanatic

    Haha, you could never have enough toys! But you're plenty busy anyway. The SV stick makes a nice stocking stuffer due to its size :biggrin:
     
  12. smokeymose

    smokeymose Master of the Pit

    And I told myself I'd never text.
    You'll end up with one :biggrin:
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I got an SV now, but I never Text. [​IMG]

    Bear
     
  14. smokeymose

    smokeymose Master of the Pit

    I've tried green beans, asparagus and carrots. Wasn't impressed with the beans. Carrots are awesome if you plan to glaze them. You can add butter & brown sugar and when it's done just dump the whole bag into a pan to glaze. Asparagus you can just cook them or cook & brown and they come out good. I at least double the time most of the recipes call for (especially with asparagus). We like our vegetables soft....
     
  15. xray

    xray Smoking Fanatic

    The only vegetables that I considered trying SV is corn on the cob or carrots. I was never a fan of cooked or glazed carrots....but if they are raw, in a salad or soup or pot toast...I love them.

    But it's worth a shot, what's the time and temp on yours?
     
  16. smokeymose

    smokeymose Master of the Pit

    182F for 2 hrs
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking chicken!

    Disco
     

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