Perfectly Braised Sous-Vide Chicken Breast with Classic Béarnaise and Savory Chicken Broth Rice

Name: Perfectly Braised Sous-Vide Chicken Breast with Classic Béarnaise and Savory Chicken Broth Rice
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Ingredients: 2 Chicken Breasts; 2 Rosemary sprigs; 150 grams Rice; 300 milliliters Chicken Broth; 1 Shallot; 3 Egg Yolks; 150 grams Butter; 60 milliliters White Wine Vinegar; 1 dash Olive Oil; 1 pinch Salt; 1 pinch Black Pepper; Fresh Tarragon

1 hrs 25 min·91 Views

A

Andrei Tanasache

1 Recipe

Imagine a dish where every bite of chicken is unbelievably tender, bursting with flavor, and then perfectly complemented by a rich, velvety sauce. That's the magic of sous-vide cooking! This technique, originating from French culinary circles, involves cooking food in a precisely temperature-controlled water bath. It ensures your chicken breast is cooked evenly from edge to edge, retaining all its natural juices and infused with the aromatic essence of fresh rosemary. Paired with a classic French Béarnaise sauce – a luxurious emulsion of egg yolks, clarified butter, herbs, and a reduction of vinegar and shallots – this dish transforms simple ingredients into a sophisticated meal. The creamy sauce, with its tangy notes, cuts beautifully through the richness of the chicken, while a side of savory chicken broth-infused rice completes this elegant culinary experience. It's a dish that showcases precision and passion, perfect for a special dinner or when you simply want to treat yourself to something extraordinary.

Allergens

2,057kcal

2 Portions · 890 g

Protein

108 g

Carbohydrates

118 g

Fat

127 g

Fiber

5 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Chicken Breasts2
Rosemary sprigs2
Rice150 grams
Chicken Broth300 milliliters
Shallot1
Egg Yolks3
Butter150 grams
White Wine Vinegar60 milliliters
Olive Oil1 dash
Salt1 pinch
Black Pepper1 pinch
Fresh Tarragon

Preparation

1
First, set up your sous-vide water bath and preheat it to 60°
2
Pat the chicken breasts dry with paper towels. Season them generously with salt and black pepper.
3
Place each chicken breast in a vacuum-sealable bag with a rosemary sprig and a tiny drizzle of olive oil. Seal the bags, ensuring as much air as possible is removed.
4
Finely chop the shallot for the Béarnaise sauce. Melt the butter in a small saucepan over low heat without browning, then skim off the foam and carefully pour the clear butter into a separate bowl, leaving the milk solids behind (this is clarified butter).
5
Chop the fresh tarragon and chervil (if using) and set aside.

Sous-Vide Chicken

6
Carefully place the sealed chicken breasts into the preheated sous-vide bath. Cook for at least 90 minutes, or up to 2 hours, for perfectly tender results.
1 h 30 min
2 h
7
Once cooked, remove the chicken breasts from the bags. Discard the rosemary and pat the chicken very dry with paper towels. This is crucial for a good sear.
8
Heat a frying pan over high heat. Add a small amount of butter or olive oil. Once hot, sear the chicken breasts for 1-2 minutes per side until golden brown and slightly crispy. Rest the chicken for a few minutes before slicing.
2 min

Chicken Broth Rice

9
Rinse the rice under cold water until the water runs clear. This removes excess starch.
10
In a saucepan, combine the rinsed rice with the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
18 min
11
Fluff the rice with a fork and season with salt and black pepper to your liking.

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