Bavarian Chicken

This uses Bavarian style seasoning from The Spice House on N. Wells St. in Chicago Illinois, www. thespicehouse.com

Author

Doug Reynolds

Prep Time: 00:45

Recipe Time: 01:30

Temperature : 145F / 62.8C

Ingredients

• 2 boneless chicken breasts
• Bavarian style seasoning
• Salt
• Pepper
• EVOO
• Basmati rice - 1 cup
• Fresh garlic - 1 clove
• Chicken stock

Directions

1. Prepare the chicken: Rinse and dry the chicken. Salt and pepper, and apply the spice generously, place in sous vide bags. Refrigerate for 12 to 24 hours, or freeze for later use.
2. Cook the chicken: Cook the chicken in a sous vide bath, at 145°, for one and a half hours or longer.
3. Prepare the rice: Sauté one pressed clove of garlic, in a tbsp. of olive oil, in sauce pan. Add 1 cup of lightly rinsed basmati rice and 1 3/4 cups of chicken broth. Bring to a boil, stir once, turn the heat down to simmer, cover and finish cooking until the rice is tender and the liquid has absorbed. About 20 to 30 minutes. Set aside, off the heat, and keep covered until ready to serve.
4. Prepare side dishes: prepare a salad or side vegetable dish as desired.
5. Sear the chicken: Once the chicken has cooked adequately in the sous vide, remove and pat dry. Sear all sides of the chicken in a cast-iron frying pan, under medium high heat, with a light coating of olive oil in the bottom of the pan. About one minute on each side. If the chicken breasts are thick, sear the edges as well.
6. Serve: Slice the chicken breasts longitudinally, on the diagonal, but keep sliced strips together. Serve on a bed of rice, with any desired sides.
7. Pairing: This would pair well with a medium bodied Chardonnay, a Sauvignon Blanc, or an Italian Fiano.