Chicken supreme with summer vegetable stew

Name: Chicken supreme with summer vegetable stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 4 pcs sous vide chicken supreme; 1 small broccoli; 1 small kohlrabi; 2 carrots; 100 g frozen green peas; 1 small cauliflower head; 100 g butter; Salt; Pepper; A few drops of lemon juice; Pea shoots or sprouts; A little oil; 10 ml broth or water

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

4 pcs sous vide chicken supreme
1 small broccoli
1 small kohlrabi
2 carrots
100 g frozen green peas
1 small cauliflower head
100 g butter
Salt
Pepper
A few drops of lemon juice
Pea shoots or sprouts
A little oil
10 ml broth or water

PREPARATION

1
Wash the vegetables and chop them into equal-sized pieces.
2
It is always worth blanching green vegetables, meaning cooking them in hot salted water for a few minutes, then immediately cooling them in ice water.
3
Sauté the root vegetables in a little butter with a pinch of salt, covered – but not until completely soft – adding a few spoonfuls of broth or water if necessary.
4
Add the other vegetables to the root vegetables, season with salt, a few drops of lemon juice, and any green herbs.
5
Place the chicken breast with the bag into warm water for 15 minutes, then unwrap it, drain its liquid, and pat it dry.
6
In a hot pan, fry the skin side until golden brown in a little oil.
7
Add a little butter and baste with it, cooking for another 10 minutes until thoroughly heated through.
8
Serve with the summer vegetable stew.

Tip

Do not discard the juice from the sous vide bag, it is excellent for sauces, dressings, and gravies.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!