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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!
I like my sous vide chicken breasts cooked at 141°F (60.6°C) until pasteurized, normally 2 to 3 hours. Though you can go for a higher temperature if you prefer. I usually give them a quick sear after sous viding them to add a little bit of flavor and color, but it is optional.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
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Preheat the water bath to 141°F (60.6°C).
Salt and pepper the chicken then sprinkle with the coriander. Place prepared chicken in the sous vide bag, then seal. Place the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pan over medium heat, add the broccolini, red pepper, and garlic. Cook until tender, stirring occasionally, then remove from the heat.
Take the sous vide bag out of the water and remove the cooked chicken from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it until it starts to brown. Remove from the heat.
Combine the chicken breasts and broccolini on a plate then squeeze some lemon juice over the top. Top with some mixed herbs and flowers then serve.
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