180 gr chicken breast per person
Seasonal vegetables such as mushrooms, asparagus, bell peppers and fennel.
500 gr rocket lettuce
1 tsp olive oil
50 gr shallots
1 tsp honey
1 tsp mustard
Fresh rosemary and thyme
2 garlic cloves
Place the chicken breast in a vacuum bag with some fresh thyme, rosemary, garlic cloves and a touch of olive oil and sea salt.
Put the chicken in a sous vide set to 60°C for 2 hours.
Meanwhile, prepare the vegetables. I like to keep it simple – vegetables can be delicious when you roast them in the oven with just a few spices. So, cut the vegetables, steam or boil them for just 1 minute and drain them. They will be very al dente.
Preheat a pan so it’s very hot and add a touch of olive oil, then fry the vegetables until golden brown.
For the orange vinaigrette, we need to cut shallots very finely and put them in a mixing bowl adding 5 tsp of apple vinegar, 1 tsp of Dijon mustard, 1 tsp honey, juice and the zest of 2 oranges, and a dash of olive oil. Mix together in a food processor or by hand – the key is getting the right consistency.
Finally, after 2 hours, check if chicken is cooked. If so, open the bag and sear the chicken in a hot pan to get a crispy skin.
To serve, decorate the plate with rocket lettuce, slice the chicken, add sautéed vegetables and top with some orange vinaigrette.