Chicken breast with sage cooked sous vide, morel infused sauce, rosemary roasted rattes potatoes, green asparagus, lemon |

Preparation time: 60 min

Preheat your Oven at 400 °F

• Prep

  Chicken

  Program your thermal immersion circulateur at 65°C (149°F) and start it once in the water bath.

  Score the chicken breast and place sage leaves into the notches.

  Place the breasts in the vacuum bags with two knobs of butter and vacuum seal them.

  Sauce

  Peel and chisel finely the shallots. Prepare your veal stock and keep it warm.

  Rehydrate the morels (about an hour in warm water) and roughly chop them.

  Potatoes

  Wash thoroughly the potatoes under clean water.

  Root vegetables

  Peel the parsnips, the carots, cut them lenghtwise.

   

• Chicken

  Imerge the vacuum sealed bags in the water tank. The cooking time is 1 hour at 65°C (149°F).

  When ready to serve, sear the meat in a hot pan with a bit of oil (keep the pan for the sauce). The goal is to get them golden brown.

  When ready to plate, slice the breasts in an angle, place it in the middle of the plate and give it some relief.

• Morel sauce

  Sweat the shallots in the same pan you seared the breasts. Add oil if necessary. Add the morels.

  Deglaze with some wine, reduce almost completely, pour in your stock (300ml), add the cream (125ml).

  Leave to simmer, season to taste, keep the sauce warm.It is possible to create some texture and more flavor by lightly blending the sauce.

• Fingerling potatoes

  Dry the potatoes after washing them and cut them in half.

  Put them all in a bowl, drizzle generously some olive oil, add the rosemary, salt and pepper.

  Put the potatoes on a baking tray (garnished of parchment paper) and place it in the oven.

  Count 30 to 45 minutes of cooking time, check every now and then.

   

• green asparagus

  Cooking

  Place the asparagus in your steamer basket, over simmering water.

  Allow about 4 minutes for a normal size asparagus.

  Prick the tail of the asparagus with the tip of a knife, to see if it's cooked through, making sure there's some resistance. Plunge into ice-cold water to cool, then remove immediately when cold.

  Finishing touch

  In a bowl, combine lemon juice, zest and olive oil. Season with salt and pepper, and drizzle over the asparagus.

• Plating and last touch

  On a plate, place the breasts in the middle giving it some relief.

  Put your veggies here and there all around to mix the colors.

  Pour the sauce over and finish with some microgreens and freshly ground pepper.