Why you should have it: The ‘sous-vide’ method involves slow poaching of food in a vacuum sealed pouch. This unique method of cooking seals in moisture and allows the nutrients and flavours of the core ingredient to remain locked in. The end result is an evenly cooked dish bursting with flavour and rich in nutritive value, cooked with little or no fat and seasoning.
2 Free range chicken breasts
2 sprigs Fresh thyme
Salt & Pepper to taste
5 gm Garlic
3 gm Mustard
75 gm Asparagus
75 gm Carrot
5 gm Refined flour
5 gm Butter
1 litre Chicken stock
Massage the chicken breast with fresh thyme, salt, pepper and mustard.
Allow it to rest for 20 minutes. Wrap the chicken tightly in cling film.
Poach the chicken in the chicken stock until cooked.
To prepare the sauce, make a light roux by mixing butter and flour in a non stick pan over a slow flame. Add the chicken stock and cook until the sauce becomes thick and velvety.
Serve the sous-vide chicken with poached vegetables and the velouté sauce.
Recipe by Chef Subrata Debnath
Executive Chef, Vivanta by Taj, Gurgaon