Perdue_HL_Logo.jpg

Sous Vide Organic Chicken with a Fennel & Apple Slaw, Red Chilies and Pistachios

Ingredients

  • 1 tbsp. Fresh Tarragon — Rough Chopped
  • 2 tbsp. Pistachios — Crushed
  • 1 tbsp. Hellmans Mayo
  • 3 tbsp. Raw Honey
  • 4 tbsp. Sherry Vinegar
  • 2 tbsp. Whole Grain Mustard
  • 1/2 c. Honey Crisp Apple — Julienned
  • 1/2 c. Shaved Fennel
  • 1/4 c. Slaw Dressing
  • 1 Fresno Chili Pepper — Julienned
  • 4 Harvestland Organic Boneless Skinless Chicken Breasts
  • 1 clove Garlic — Minced
  • Salt & Pepper to taste
  • Salt & Pepper to taste

Instructions

  1. Pre-Heat immersion circulator to 150°. Season chicken breast on both sides with salt and pepper, and then proceed to vacuum seal in food safe bag on high pressure.
  2. Once the circulator is up to temperature, fully submerge the sealed chicken under the water.
  3. Cook for 1 - 5 hours, internal temperature should be 150°. Shock the cooked chicken directly into an ice bath.
  4. Slice, and serve chilled.
  5. Whisk the slaw dressing ingredients together in a mixing bowl. Add the remaining slaw ingredients (minus the pistachios) to the dressing, refrigerate, and use within 6 hours.
  6. Garnish with a drizzle of sherry vinegar reduction and pistachios.